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- Joined Jan 17, 2018
Got a question for you beef experienced folk.
I’ve been cutting beef for nearly 10 years now and I’ve peeled and cut hundreds and hundreds of beef tenderloin.
The vast majority of them are a light red color, but some of them are a really deep dark red....almost purple. Fresh out of the factory vacuum-seal. What’s the difference?
I’ve been cutting beef for nearly 10 years now and I’ve peeled and cut hundreds and hundreds of beef tenderloin.
The vast majority of them are a light red color, but some of them are a really deep dark red....almost purple. Fresh out of the factory vacuum-seal. What’s the difference?