Meat colour

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Wednesday 29th April 2015

It's a common misconception that the redder the meat the better it is. All a bright red colour really indicates is that the meat has been recently cut. About 20 minutes after cutting the red pigment in meat gradually turns brown naturally. So meat displayed in butchers shops and supermarkets can vary from bright red to reddish-brown, but this won't affect the eating quality.

Meat that has been matured for longer tends to be darker. The variations in the colour of delicious Welsh Lamb and Welsh Beef disappear once you start cooking it.

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