particularly when accompanied by an off odor, can indicate spoilage.
3. Appearance
Cooked beef can range from brown to gray-brown depending on the cut and cooking method. The presence of white connective tissue is normal.
However, unusual discoloration combined with an unpleasant odor or questionable storage history is a reason to be cautious.
4. Cooking Temperature
Don’t rely on appearance alone to determine whether beef is safely cooked. For food safety, use a food thermometer and follow recommended cooking temperatures and times for the particular cut and preparation method.
