Why does part of my meat look different in colour?Updated 9 days ago

It’s all to do with oxygen. A protein called myoglobin gives meat its red colour. When it isn’t exposed to oxygen, like in vacuum or skin packaging, parts of the meat can appear darker or duller. You might notice this where two pieces of meat have been touching, or at the base of a beef patty.

This is completely normal and doesn’t mean there’s anything wrong with the product. We also don’t use preservatives, which is why this natural reaction can be more noticeable.

To bring the meat back to its vibrant red colour, just open the packaging and let the meat ‘bloom’ in fresh air for 10 to 15 minutes.