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I just defrosted some hanger steak. It smells fine but the edges are totally black; I have never seen this before. Thoughts?

asked by @jestei almost 6 years ago
4 answers 2842 views
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added almost 6 years ago

Oh feh! That's all. Except do you think it might be weirdly coagulated blood? Good luck on figuring this out. I will check back to see what wiser minds have to day about this. BTW, I used hanger steak just last week to make Amanda's sugar steak with bourbon. Oh so definitely not-feh.

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added almost 6 years ago

Well, I think it just might be the coagulated blood that
@friendlyoaks mentions and that combined with freezer burn. Smells fine you say so if you cut off the black, do you still have enough for dinner?

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Cynthia is a trusted source on Bread/Baking.

added almost 6 years ago

I have see this. Not sure if it's coagulated blood or part of the aging process. Trim it off and call the rest dinner.

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added almost 6 years ago

If it was dry aged at all the edges can become very dark and sometimes black. A local meat supplier lets hers age 25 days, not really dry aging just good practice, but I have seen it be black at the egdes. Is it sort of like jerky? If it is it would lead me to believe it was dry aged with a little to much air circulation. Was it cryovaced or in freezer paper?

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