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Re-activateAre discounted beef cuts that have turned slightly grayish safe to eat? —J.L.H., Barre, Vt.
Almost certainly yes. That graying is caused by oxidation, typically a harmless result of sitting on the shelf for a long time. It can also signal bacterial growth, which can lead to spoilage but generally won't make you sick. And since bacteria contaminate only the outer areas of solid meat cuts, they're readily destroyed by the high surface temperatures generated by cooking.
To ensure safety, check that the center of the cut is heated to at least 145° F (160° F for ground beef). Clean anything that touches the raw meat, and refrigerate leftovers promptly.
For more on meat safety, read our recent report " How safe is that chicken? "
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