When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn’t spoiled necessarily.
Another popular question is “Why is Subway’s roast beef green?”.
If the fibres are pulled slightly out of alignment during slicing, the light strikes the fibre at an angle scattering light which appears as the rainbow or greenish color on the surface of the meat. Whether or not this explains the green on the Massechusetts Subway’s roast beef, I do not know, but does answer a question I forgot I had.
Is red meat supposed to turn green when cooked?
It’s intuitively obvious that if your slice of “red” meat has turned green, it shouldn’t be eaten. Like many other things that are intuitively obvious — a flat earth springs to mind — it’s also wrong. Iridescent hues can occur even in the freshest of roast beef, so they’re not a good indicator of spoilage.
Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing.
What meat is used for pot roast?
Chuck roast ~ this is what I used today. It’s cut from the shoulder of the cow, and is also used to make ground beef. Rump roast ~ cut from the hindquarters of the cow, it’s slightly more tender than chuck. Bottom or top round ~ these are cut from the rear legs of the animal, and the top round is more tender.
One source proposed this is the best cut of meat to use for pot roast. It is boneless and found at the front portion of the cow. It can also be called as boneless chuck roast, chuck roast, chuck seven-bone pot roast, shoulder steak, beef chuck arm, and chuck shoulder pot roast. Even though it is a lean cut, it tends to have a lot of marbling.