I’m unable to open that specific URL, so I can’t access the full article.
But I can explain why ground beef sometimes looks grey on the inside and whether it’s a scam:
Why ground beef can be grey inside
- Lack of oxygen
- Fresh ground beef is usually bright red on the outside because of oxymyoglobin, which forms when meat is exposed to oxygen.
- The interior may look grey or brown even if it’s still safe, because oxygen hasn’t reached the center.
- Not necessarily spoiled
- Grey meat doesn’t automatically mean bad meat. Smell and texture are more reliable indicators:
- Fresh beef: mild smell, firm texture
- Spoiled beef: sour or off smell, sticky or slimy feel
- Packaging effects
- Vacuum-sealed or tightly wrapped meat can stay grey inside because oxygen exposure is limited.
When to be cautious
- If the meat smells off, is sticky, or has a strange texture, do not eat it.
- If in doubt, contact the store; reputable sellers usually offer refunds or replacements.
✅ Bottom line: Grey inside meat is often normal and not a scam, as long as the smell, texture, and sell-by date are okay.
I can also give a quick test to check if ground beef is safe before cooking if you want.
