1. If It’s Gray on the Inside — It’s Usually Safe
Ground beef often turns gray or brown on the inside because oxygen can’t reach the center of the package.
That’s normal oxidation and doesn’t mean it’s spoiled.
As long as:
The outside is bright red,
There’s no slimy texture, and
It smells fresh (not sour or rotten) —
it’s safe to cook and eat.
⚠️ 2. If It’s Gray or Brown All Over — Be Careful
When the entire package (inside and outside) is grayish or brown, it’s often a sign that:
The meat has been exposed to air too long, or
Bacteria are beginning to grow.
If it also smells sour, metallic, or “off,” throw it out.
👃 3. The Smell and Texture Test
Use your senses — they’re your best safety tools:
Smell: Fresh ground beef should smell clean and meaty. A sour, musty, or ammonia-like odor means spoilage.
Touch: It should feel firm and slightly moist. A slimy or sticky texture means bacteria are multiplying.
🔥 4. When in Doubt, Cook to Temperature
If the meat passes the smell and texture test, cook it to 160°F (71°C) (safe internal temperature for ground beef). That kills any harmful bacteria.
✅ Quick Summary
What It Looks Like What It Means Safe to Eat?
Red outside, gray inside Normal oxidation ✅ Yes
All gray/brown, no bad smell Older, use soon ⚠️ Maybe
All gray/brown + sour smell/slimy Spoiled
