We’ve all had that unsettling moment when ground beef looks bright red on the outside but gray or brown in the middle. Surprisingly, this does not always mean the meat has spoiled. Fresh beef gets its red color when myoglobin reacts with oxygen. Because the center of tightly packed ground beef has less oxygen, the myoglobin can change and create a grayish-brown color. In many cases, this is simply a natural chemical reaction rather than a sign of spoilage.

Color alone, however, cannot determine whether ground beef is safe to eat. A gray center surrounded by red meat is often normal, but meat that has become gray or brown throughout should be checked more carefully. Fresh ground beef should feel firm and slightly moist. If it feels sticky, tacky, or slimy, it should be discarded. A strong sour, unpleasant, or ammonia-like smell is also a warning sign. Keep in mind that harmful bacteria such as E. coli and Salmonella may not change the meat’s appearance, smell, or texture.

Proper storage is just as important. Ground beef should be kept refrigerated at 40°F (4°C) or below and generally used within one to two days. If you won’t use it soon, freezing is a better option, and properly wrapped beef can keep good quality for about three to four months.

When cooking ground beef, make sure it reaches an internal temperature of 160°F (71°C) using a food thermometer. Keep raw meat and its juices away from other foods, wash your hands, and clean surfaces and utensils after handling it.

Ultimately, “a gray center isn’t necessarily a reason to throw away your ground beef.” However, if the meat smells bad, feels slimy, shows mold, or has not been stored safely, it is better to throw it away. When in doubt, food safety should always come first.