The supermarket butchers have to be the very best at it. I just bought my very last on packaged meat. I will have to see both sides in the future. Ever notice?

Welcome to the wonders of science. Just as the oxygen turns the myoglobin in the outside red, it's the carbon monoxide the packagers use to gas the contents of the packages, which keep the meat red for weeks. Your much better off to just use the dates on the labels, and your knowledge/reputation of the particular seller to get good meat. Others on here who were active in the meat industry can tell you all about it.

Good advice Blank

Like buying a family pack of pork chops. Good stuff on the top, scraps hidden under that,

Come on Bill. The king of post should have taken a picture to illustrate your unhappiness. LOL.

I retired from the grocery business in 2006 at the age of 47 with 31 years of which 26 were as a butcher/ market manager. I haven`t bought any hamburger meat in a supermarket since retiring. I have ground 100% of any HB meat cooked at our home since the early 80`s. I am very picky about my HB meat. I will also take any and all trade secrets to my grave with me. Especially the trick where we hide the old HB meat inside the new HB meat. Lips are sealed.

Like I said. Only trust your butcher, if he is you!!!