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Found a trick for keeping beef trim from going gray in the cooler

I run a small shop near Pittsburgh and for months I was tossing out trim that looked fine but had that dull gray color on the edges. Customers don't want to see that even if it's still good. A guy from a bigger operation told me to wrap it tighter in the paper and add a second layer of butcher wrap. He said air exposure is what does it. Tried it on about 40 pounds of chuck trim last week and every piece stayed bright red. Anyone else deal with this or got a better way?

2 comments

2 Comments

aaronrobinson11d ago

Yeah I had that same problem with some rib trim a couple months back and it drove me nuts.

xena_murphy11d ago

Ended up grabbing a pack of those grill mats and it sorted mine right out.