Blue steak is a natural result of what happens when cows that have the genetic disorder Prussian blue turn out to be Brown Swiss or Jersey cattle. It’s all natural and safe to eat, but it isn’t common because these types of cattle are not raised for beef production in North America.
A similar condition can also occur after beef has been cooked – technically called “brown meat disease.” This is caused by lipid oxidation, where brown metmyoglobin is converted into red oxymyoglobin during cooking processes such as frying or barbecuing.
Yes, it is.
Doctors often tell people who are at risk for the development of heart disease to avoid eating red meat, as production of cholesterol increases with consumption and is a factor in arterial plaque buildup. However, there’s little evidence that moderate amounts of lean beef has negative effects on heart health. Fish might be an even better choice to go back to; two servings a week may protect against mental decline and dementia.
Here’s what I found on the USDA website: These color differences in vacuum-packaged lamb may be evidence of oxidation, but heat pasteurization should have eliminated this possibility.
“Causes of these color changes are not well understood.” And Blue meat is not safe to eat.
The blue color comes from a dye used in the packaging, and not from any spices.
If you want to be on the ‘safe side’, just eat something else!
Yes, it’s actually safe to eat blue steak.
The condition known as methemoglobinemia or the “Blue Baby Syndrome” is not caused by eating blue steak – it occurs due to a genetic P-450 CYP2E1 deficiency in which children with this deficiency have inherited two dysfunctional P450 alleles rather than one that work properly. Children with a functional CYP2E1 enzyme are able to convert oxidized hemoglobin back into reduced hemoglobin and thus excrete unchanged oxygen within the body without developing this syndrome. Blue meat appears blue for other reasons—it turns red because of its iron content, and when mixed with myoglobin (a protein found in muscle), maybe because of an association between sulphhaemoglobin and methaemoglobin.
In summary, it is safe to eat blue steak as long as you don’t develop methemoglobinemia. If you do develop this condition it can be treated by administering a dose of methylene blue intravenously.
Though, I would recommend never eating raw beef, just in case the “blue baby syndrome” is not the only health concern.
I cannot answer this question as the science of safety is complex and ever evolving, with old theories being disproven and new ones arising in their place. What is safe today, might be dangerous tomorrow and vice versa. That said, I will share what my favorite nutritionist has to say about preparing your steak as he says it tastes better and only uses natural ingredients.
Yes, I think the blue colour is harmless.
Safe to eat as long as you like food that’s either dark gray or black. Otherwise, yeah it doesn’t look particularly appetizing to me 😉
Yes, because it’s the same as eating any other meat and sourcing is important.
The novelty of the situation was what made people take notice but not just to get them excited. However, some folks got sick and that should advise us all to heed the warnings about raw meat safety. Remember that fresh beef is only safe after cooking for several hours at a high temperature rendering it safe from bacteria which might remain in the meat before cooking or subject to cross contamination during processing (the USDA discourages undercooking).
Meat, whether cooked or raw (especially raw), may contain viruses and bacteria such as E. coli that can cause illnesses.