I bought some beef at the butcher today and had him grind it (i watched, he cut it and put it in the grinder, and then wrapped it up, nothing more). I opened it and it was bright red outside and very dark red inside. The dark red is what i expected, since it got exposed to air, but why is the OUTSIDE bright red? I thought the supermarkets put something on meat to keep it red, but he clearly didn't.
The meat was wonderful - it's a very good butcher - but i was just curious about the color. I'd have expected the inside to be redder than the outside that's exposed to air. (It was wrapped in waxed butcher paper)