I just bought this meat yesterday, but when I broke the block apart to cook tacos, the inside is completely grey while the outside is red. It smells okay, but it looks unappetizing and risky. What wou

practices are crucial for maintaining kitchen safety.

In this scenario, I would first evaluate the beef using the three key checks: color, texture, and smell. If the beef passes these tests, I’d consider cooking it, ensuring it reaches the recommended internal temperature.

However, if there’s any doubt about its freshness, I’d prefer to err on the side of caution and discard the meat. The risk of foodborne illness outweighs the cost of the beef, and safety should always come first.