Long ago, I learned that hamburger meat (and other 'red' meats) were only red because they had been exposed to air. Obviously, it preserves better if you keep it air tight - but customers expect their 'red' meat to be red and so the butchers purposefully expose the meat to the air so the outside is red!
I hadn't thought about this for years but mentioned it casually at the dinner table the other night and everyone thought I was crazy. So I checked, and it's true (references
here and
here)!
What a crazy world we live in, huh? It's all about appearances: from the face we present to the world right down to the meat in the grocery store. Style over substance every time!
I want to open a grocery store chain called "Ugly, Safe & Tasty" - how's that for a new marketing angle?
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