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by Pre Brands April 12, 2022
It’s not so often that you see a purple colored New York strip or ribeye at the grocery store. But if you have shopped Pre® grass fed and finished beef, you’re probably familiar with the purple beef we offer. Most of the steaks and ground beef you come across in the store are red in color and psychologically, we tend to think the red color is more appealing. Keeping meat fresh is something we work hard towards and are constantly monitoring at Pre. One of the more natural ways to combat spoilage is by vacuum-sealing our products so that all the oxygen is removed. This returns the beef to its natural state and in turn keeps the beef fresher, longer.
We made a quick video touching on this on Instagram, watch it here.
The color of fresh beef is determined by myoglobin. This is a protein found in muscle tissue and is normally purple in color. It changes color depending on how much oxygen it is exposed to. When exposed, the iron in the muscle starts to react and become unstable, turning either red or brown depending on the level of oxygen present. This is why beef changes color.
STATE 1: Oxymyoglobin Atmospheric Oxygen (O2) Present (bright red in color)
STATE 2: Metmyoglobin Low Oxygen (O2) Partial Pressure (brown in color)
STATE 3: Deoxymyoglobin No Oxygen (O2) Present (purple in color)
The presence of oxygen will gradually deteriorate meat and oxidize fat. In MAP packaging(Modified Atmosphere Packaging) additional gasses are added to prolong freshness. With Pre,® we do not add any gasses to help extend freshness, we just remove as much air as possible.
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"jaqueline
"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."Mario
"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."Lindsay
"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."Tracy
"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"Mary M.
"These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"K.G.
"Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."Jeff S.
"First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."Lu H.