Picture two steaks on a grocer’s shelf, each hermetically sealed in clear plastic wrap. One is bright pink, rimmed with a crescent of pearly white fat. The other is brown, its fat the color of a smoker’s teeth.
Which do you reach for?
The meat industry knows the answer, which is why it has quietly begun to spike meat packages with carbon monoxide.
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And if you need to know how to pick the perfect steak, click here.