You open your fridge, pull out that package of ground beef you bought a few days ago — and there it is.
A dull, grayish color on the inside. Not red. Not pink. Just… gray.
Your first thought: “Is this still safe to eat?”
You’re not alone. Many people toss perfectly good meat because of color changes — especially when they see gray ground beef.
In this post, we’ll explain:
- Why ground beef turns gray
- When gray means spoilage (and when it doesn’t)
- How to tell if it’s still safe
- And how to monetize this kind of high-intent content
Let’s separate fact from fear.
🔬 Why Does Ground Beef Turn Gray?
