>Got ribeye Sunday.
>Cover in salt.
>Put in fridge No container
>The Plan was eat Monday
>Didn't
>The Plan was eat Tuesday
>Didn't
>The Plan was eat Wednesday
>Didn't
>It is now Thursday
>No interrupt
>Can finally have ribeye
>It has turned dark red/purple
Safe?
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The dark red-purplish is just means the hemoglobin in the meat has used up available oxygen. Leave it out exposed to air and it'll turn red again. 100% fine. If it's not brownish green it's cool
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