Why Does Organic Meat Turn Brown or Grey? Understanding the Natural Process

At Organic Butchery, we pride ourselves on offering meat that's as close to nature as possible. If you've ever noticed your organic meat taking on a brown or grey hue, you might wonder about its freshness. Rest assured, this is a natural occurrence and not a sign of spoilage.

The Role of Oxidation

Our meat is free from artificial preservatives and colour enhancers. When exposed to air, a process called oxidation occurs, leading to a change in colour. Initially, meat may appear bright red, but over time, especially when vacuum-packed or tightly wrapped, it can turn brown or grey. This is a normal chemical reaction and doesn't indicate that the meat is unsafe.

Freshness Indicators

Instead of relying solely on colour, assess the meat's freshness by its smell and texture. Fresh meat should have a clean scent and feel firm to the touch. If these indicators are present, your meat is safe to cook and enjoy.

Avoiding Artificial Enhancements

Unlike some retailers who use modified atmosphere packaging to maintain a red appearance, we believe in transparency. Our meat's natural colour changes are a testament to its purity and lack of artificial additives.

Commitment to Quality

Choosing Organic Butchery means valuing quality, sustainability, and honesty. We embrace the natural processes that come with organic meat, ensuring you receive products that are both safe and flavourful.

If you have any questions or concerns about our products, please don't hesitate to reach out. We're here to provide clarity and support for your organic meat choices.