Yes.
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.
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