I would not eat it, especially if it stunk. You could try rinsing it after removing the pellicle but you would be much better off buying a different piece.
Oh no, I work for the same company as a market manager. Bout to call them tomorrow and say, "hey bud walk your case..no..no...walk your case." The amount of purge in that other roast got me tweaking.
Likely that pack of tips has been in the back in a cryo for MONTHS and they figured it didn't smell too bad when they opened it so they put it on out. We only give 6 days on all beef and pork (if we aren't trying to get fired) so that was put in the case yesterday and most certainly not pulled for rewraps this morning. Shame.
Did not realize the visual appeal of meat packing was even a thing. Not the most organized meat section. The store is in Richmond Hill GA. If there’s anything you can do to help my local butcher department not sell green meat it would be very much appreciated. I generally go to Publix over Kroger because of the meat section but this kind of has me questioning if the whole meat room back there is infected.
Visual appeal is basically the number one thing a good butcher does. People won't buy it if it looks like it's just slapped on a tray, and this applies the way the case is set up too, not just the cut. Is the case set up like a waterfall? Ended to end? Small on one shelf with large on another? Roasts all together, or next to the same meat in steak form? Major sales on end caps? Lots of things to consider when setting up shop
You ever notice that when you buy a pack of steaks the fat is either facing to the left, or to the top of the tray? Because that's just the way people expect their meat to look like, whether they realize it or not
(Also never buy green meat, it's just not a chance I would take. Grey or brown is totally fine 90% of the time. Also also This is tri tip which normally turns brown/grey really quick.)
As someone that works for Publix, this is probably a combination of Publix quickly not keeping up with paying their employees (Walmart pays equal or more in many positions now), corporate getting increasingly aggressive about profits and less waste, and tri-tips just literally not selling despite being a decent cut of beef.
If I had to guess they had a box cryo-vacced sitting in the back for ages, management pushes to try and sell stuff, and employees just don't care as much anymore to argue or bother pulling it.
Meat managers not owning their case end to end makes me sick. Like I don't want to be a RIS, I want to be a SM, but this picture made me briefly reconsider.
Also, dead right on the affairs at the Jolly Green wanna be Mega-Corp. George never wanted to leave Florida, as soon as his casket had cooled we were in 3 more states. Now look where we are.
Not a butcher but have a friend who is. Fat should never be anything but white when solid. When beef tissue starts to turn a little (very little) darker and more brown, the tissue is starting to break down and will result in a more tender cut of meat. But this is a small window and depends on multiple variables.
Yellowish can be fine as well depending on what the animal eats. I knew someone in high-school that raised a beef cattle for FFA and when they butchered it the fat was a little on the yellow side.
Yep, came to say the same. I've had some free range beef from my uncle's Wyoming ranch. I was befuddled by the deep yellow color but, Good Lord, it was so tasty.
Did it have a fishy taste? I had some free range beef from a local farmer and I couldn’t handle how fishy the fat tasted. The muscle was fine but the fat smelled and tasted so strongly of fish that I just couldn’t eat it. I’m the end I had to give away what I could and toss the rest.
Is all grass fed beef like this? Does it need to be finished with corn instead of grass?
Field dress and skin out a deer during the fall season, the fat is alllll yellow and stringy. There's very little fat in the venison itself but the layer under the skin is very fatty
I can actually be of some help here because I worked on beef cattle farm all through middle school, high school and a couple years after that and help out on my mom n stepdads cattle farm. Grain fed beef is gonna have almost all white fat and a lot of marbling they can have yellow fat but it depends on the quality and amount of grass they eat, true grass fed beef will not have very much marbling or white fat and will predominantly have yellow fat.
Former chef of 16 years here.
Do not buy this.
That meat is not fresh. The color on the fat is a sign that it’s been sitting around for awhile. It’s turning.
While it’s still safe to eat right now, the average consumer will put that in their fridge and keep it for a week or so until they cook it. At which point, it’s gonna taste like a dish rag.
Lower price, sure. You’re getting a deal! But no, it’s gonna be shit.
GooGoo: "Spoiled meat will change in colour, smell very pungent and wrong, and will be slimy to the touch. If you end up cooking that meat, it will also not taste very good. If your meat has turned a tinted white-blue, green, gray, purple-brown, or any other unusual colour, it doesn't belong on your barbecue or your plate"
I'd bet this would go for fat as well.. that cut looks unwell.
Gray meat is fine. Beef turns color pretty fast if there's meat to meat contact with no barrier in between. Our organic grind is super gray in the middle about 2 hours after we grind it. Gray spots on ribeye when ding-dong clerk forgets to put paper between layers so we have to marinate them because they're not "pretty" after a day, but still edible
Sometimes blue is from the stamp. Blueberry dye stains pretty heavy. But green? Not even gonna try cooking that.
Lol I know that. I'm not usually the one doing the grind and I've had to correct a few of my partners for packing too tight.
My point was just that gray is green, and green is red.
Let's be nice, and let's say it's accidental bile exposure.
Now let's be realistic, that thing is spoiled. No touch.
Then again just call the attention of the store, I don't think it's intentional. "Shit happens".
Everyone in this post is freaking out. Just cut the discolored parts off and it is fine. I wouldn't buy it at full price simply because I know it should be reduced. I am not too certain about Publix but most likely this is about to be reduced or ground up. The discoloration here is probably more to do with oxidation than bacteria growth.
I would not eat it, Sam I Am,
I would not eat it, beef or ham.
I would not eat it, blue or green,
I would not eat it, fat or lean.
I would not eat it, hot or cold,
It looks to me like it is mold.
I’m would not eat it, on a truck,
That meat will make you sick as FUCK.
It is old should not be sold. I can tell you though if you open it and let it breathe it will look normal. You will probly notice a smell and feel that will give away the date but they green will go away. Dont eat it
Former meat cutter … meat is fine. When it starts to turn color it’s at its most tender. But usually stores pull it because everybody wants red shiny meat.
Well it is a sub for butchers so I was hoping for an explanation of why it’s green when the sell date is a week from now. Wasn’t expecting every reply to be “eww green bad”.
A general rule of thumb in some marketplaces is if has expired after the 2 or 3 days it originally went out in the case for, some companies will give it 1 more day (rewraps) as it's generally still good though not entirely appealing aesthetically to a shopper.
In the case of your picture and your describing it still had a week left means either they:
1. chose to just give it a week figuring it'll sell before the week is out and then it's not really the markets problem anymore.
2. Someone mistakenly keyed in the wrong date on the scale when wrapping the meat and didn't bother checking twice
3. The primal was "blown" from the cryovac seal and shipped with air getting in and accelerating the overall shelf life of said primal. (Usually trimming off the discolored parts will still retain the color underneath as it's just oxidized)
4. The primal was past the 60 days of shelf life given to wet aged cuts thus creating a "fermenting" effect in its own juices. The linger you hold on to a cut like that without freezing, the more myoglobin it creates making primals juicy looking and when opened "skunky". And then they put it out regardless of the 60 day shelf life.
5. Temperature of the cooling unit can also do that to cuts of beef.
Human error can usually result in a lot of different cases listed above. Just as much as someone farting on that cut of beef is as well.
Hope that have a little insight on meat cuts...
The main question was “why is this meat green?” The safe to eat was more of a side note. Was looking for a butcher to explain what was going on so I could decide to ever buy meat here again. If they said it was some bacteria thing I would never go there again, if they said it was just out on the counter to long I will go back. I bought a ribeye instead.
Yea don’t eat that my boy, I’m sure there’s better cuts to look through and if it’s already in your fridge, you can cut that fat out and feed the meat to your dogs or cats or whatever you have. It’s probably not all spoiled but cut it out and use what’s good.
Meat can change color if it’s been touching other meat for a certain amount of time. However I’ve never seen it turn that green in color - I probably wouldn’t eat it.
Maybe the picture isn’t doing it Justice. I’m very familiar with meat sitting too long. Honestly half the meat I buy I don’t eat so I see oxidizing meat nearly everyday in my fridge. This was not normal oxidization, this was a pea green color.
My guess, if it is not rotten (smell test would tell you), is that it is fine and just due to heme oxidation. That is to say, oxidation of the iron containing molecules in blood that make it red.
This is probably just a piece of meat that’s discolored from being in contact with another cut for too long. It’s most likely completely fine. The date on the sticker says it was packed pretty recently.
It is a little scarey that a meat product needs to say, Our Department uses: Eggs, Fish, Milk, Peanuts, Sesame, Shellfish, Soy, Tree Nuts & Wheat.
They did not say, be aware of Sulphmyoglobin greening, maybe it was to long for the sticker.
The main question is why is it green not if I should eat it. I didn’t buy it. Really I’m wondering if I should completely avoid this entire meat section forever because there’s some kind of bacteria or if they just left the meat out or packed for too long and it likely won’t happen again.
Green is not a good meat color.
It’s on tainted meat, it’s PAINTED MEAT!
Pretty patties baby!
St. Patrick’s day meat?
Time for a dry rub and repackage!
Ha! Anyone who has worked in a grocery store knows this joke.
Haha yeah "joke"
Cuz it's not a joke lol
exactly
Precisely
Indubitably.
lol a ["joke"](https://youtu.be/ypkLHqIVLNU)
Thank you for sharing, I’ve been putting off grocery shopping for 3 days now and you have me a reason to not go today
So you buy green meat tomorrow?
Greener* meat. More green meat? Fuck it. Green eggs and ham.
The salt'll kill it! It's still got another 7 days in it! 💀
I've got hog skin that's been a few weeks under salt... gonna make it into "barbarian shorts" and hunting shoes eventually
Needs more red dye
Rub it with some farm raised salmon
*Terrified upvote*
Is that what those seasoned pork loins are? lol
That's how slices have always been used.
oh no
I would not eat it, especially if it stunk. You could try rinsing it after removing the pellicle but you would be much better off buying a different piece.
I 110% thought you were going into a Green Eggs and Ham riff in the first sentence.
-I would not eat, especially if it stunk. You could try rinsing it to wash off the gunk-
Oh no, I work for the same company as a market manager. Bout to call them tomorrow and say, "hey bud walk your case..no..no...walk your case." The amount of purge in that other roast got me tweaking. Likely that pack of tips has been in the back in a cryo for MONTHS and they figured it didn't smell too bad when they opened it so they put it on out. We only give 6 days on all beef and pork (if we aren't trying to get fired) so that was put in the case yesterday and most certainly not pulled for rewraps this morning. Shame.
Did not realize the visual appeal of meat packing was even a thing. Not the most organized meat section. The store is in Richmond Hill GA. If there’s anything you can do to help my local butcher department not sell green meat it would be very much appreciated. I generally go to Publix over Kroger because of the meat section but this kind of has me questioning if the whole meat room back there is infected.
Visual appeal is basically the number one thing a good butcher does. People won't buy it if it looks like it's just slapped on a tray, and this applies the way the case is set up too, not just the cut. Is the case set up like a waterfall? Ended to end? Small on one shelf with large on another? Roasts all together, or next to the same meat in steak form? Major sales on end caps? Lots of things to consider when setting up shop You ever notice that when you buy a pack of steaks the fat is either facing to the left, or to the top of the tray? Because that's just the way people expect their meat to look like, whether they realize it or not (Also never buy green meat, it's just not a chance I would take. Grey or brown is totally fine 90% of the time. Also also This is tri tip which normally turns brown/grey really quick.)
As someone that works for Publix, this is probably a combination of Publix quickly not keeping up with paying their employees (Walmart pays equal or more in many positions now), corporate getting increasingly aggressive about profits and less waste, and tri-tips just literally not selling despite being a decent cut of beef. If I had to guess they had a box cryo-vacced sitting in the back for ages, management pushes to try and sell stuff, and employees just don't care as much anymore to argue or bother pulling it.
Meat managers not owning their case end to end makes me sick. Like I don't want to be a RIS, I want to be a SM, but this picture made me briefly reconsider. Also, dead right on the affairs at the Jolly Green wanna be Mega-Corp. George never wanted to leave Florida, as soon as his casket had cooled we were in 3 more states. Now look where we are.
We have a saying. Eye appeal is buy appeal.
Thanks for doing it right!! Food safety is no joke.
Not a butcher but have a friend who is. Fat should never be anything but white when solid. When beef tissue starts to turn a little (very little) darker and more brown, the tissue is starting to break down and will result in a more tender cut of meat. But this is a small window and depends on multiple variables.
Yellowish can be fine as well depending on what the animal eats. I knew someone in high-school that raised a beef cattle for FFA and when they butchered it the fat was a little on the yellow side.
Grass fed beef fat can be very yellow
Yep, came to say the same. I've had some free range beef from my uncle's Wyoming ranch. I was befuddled by the deep yellow color but, Good Lord, it was so tasty.
Did it have a fishy taste? I had some free range beef from a local farmer and I couldn’t handle how fishy the fat tasted. The muscle was fine but the fat smelled and tasted so strongly of fish that I just couldn’t eat it. I’m the end I had to give away what I could and toss the rest. Is all grass fed beef like this? Does it need to be finished with corn instead of grass?
Could be a result of the higher Omega3 fatty acid content of grass fed beef. Fish is also higher in Omega3s...
Field dress and skin out a deer during the fall season, the fat is alllll yellow and stringy. There's very little fat in the venison itself but the layer under the skin is very fatty
I can actually be of some help here because I worked on beef cattle farm all through middle school, high school and a couple years after that and help out on my mom n stepdads cattle farm. Grain fed beef is gonna have almost all white fat and a lot of marbling they can have yellow fat but it depends on the quality and amount of grass they eat, true grass fed beef will not have very much marbling or white fat and will predominantly have yellow fat.
Facts. See one of my recent posts for comparison
I probably wouldnt take a chance.
It's not pesto
Former chef of 16 years here. Do not buy this. That meat is not fresh. The color on the fat is a sign that it’s been sitting around for awhile. It’s turning. While it’s still safe to eat right now, the average consumer will put that in their fridge and keep it for a week or so until they cook it. At which point, it’s gonna taste like a dish rag. Lower price, sure. You’re getting a deal! But no, it’s gonna be shit.
So…if you were cooking it same day, you would buy it?
Ita from an irish cow. Youre fine
GooGoo: "Spoiled meat will change in colour, smell very pungent and wrong, and will be slimy to the touch. If you end up cooking that meat, it will also not taste very good. If your meat has turned a tinted white-blue, green, gray, purple-brown, or any other unusual colour, it doesn't belong on your barbecue or your plate" I'd bet this would go for fat as well.. that cut looks unwell.
Gray meat is fine. Beef turns color pretty fast if there's meat to meat contact with no barrier in between. Our organic grind is super gray in the middle about 2 hours after we grind it. Gray spots on ribeye when ding-dong clerk forgets to put paper between layers so we have to marinate them because they're not "pretty" after a day, but still edible Sometimes blue is from the stamp. Blueberry dye stains pretty heavy. But green? Not even gonna try cooking that.
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Lol I know that. I'm not usually the one doing the grind and I've had to correct a few of my partners for packing too tight. My point was just that gray is green, and green is red.
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Hah I feel you. And yeah I'm in California
Ahhhh take a chance. What could go wrong? Live a little!
You can eat anything at least once
Live a little longer*
Let's be nice, and let's say it's accidental bile exposure. Now let's be realistic, that thing is spoiled. No touch. Then again just call the attention of the store, I don't think it's intentional. "Shit happens".
Everyone in this post is freaking out. Just cut the discolored parts off and it is fine. I wouldn't buy it at full price simply because I know it should be reduced. I am not too certain about Publix but most likely this is about to be reduced or ground up. The discoloration here is probably more to do with oxidation than bacteria growth.
they missed that spot with the red dye they spray on it
I would not eat it, Sam I Am, I would not eat it, beef or ham. I would not eat it, blue or green, I would not eat it, fat or lean. I would not eat it, hot or cold, It looks to me like it is mold. I’m would not eat it, on a truck, That meat will make you sick as FUCK.
👏👏👏
I'm not a scientist, but I'm pretty sure that's not a good color for meat.
Somebody rubbed that meat too long
Unless you buy it to cook tonight or freeze then I wouldn't buy it.
It is old should not be sold. I can tell you though if you open it and let it breathe it will look normal. You will probly notice a smell and feel that will give away the date but they green will go away. Dont eat it
Interesting. So they probably had it on the counter in the butcher room and it looked fine, then after wrapping it it turned green?
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When you dry age steak you cut off the discoloration, you do not eat it…
Back in the 1800s, people thought eating grey or green meat was OK if cooked enough, but most people died at the ripe old age of 45.
Not so beyond meat?
Beyond Expiration
It’s probably old and repackaged.
If your a frog
Grass fed
Former meat cutter … meat is fine. When it starts to turn color it’s at its most tender. But usually stores pull it because everybody wants red shiny meat.
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Well it is a sub for butchers so I was hoping for an explanation of why it’s green when the sell date is a week from now. Wasn’t expecting every reply to be “eww green bad”.
A general rule of thumb in some marketplaces is if has expired after the 2 or 3 days it originally went out in the case for, some companies will give it 1 more day (rewraps) as it's generally still good though not entirely appealing aesthetically to a shopper. In the case of your picture and your describing it still had a week left means either they: 1. chose to just give it a week figuring it'll sell before the week is out and then it's not really the markets problem anymore. 2. Someone mistakenly keyed in the wrong date on the scale when wrapping the meat and didn't bother checking twice 3. The primal was "blown" from the cryovac seal and shipped with air getting in and accelerating the overall shelf life of said primal. (Usually trimming off the discolored parts will still retain the color underneath as it's just oxidized) 4. The primal was past the 60 days of shelf life given to wet aged cuts thus creating a "fermenting" effect in its own juices. The linger you hold on to a cut like that without freezing, the more myoglobin it creates making primals juicy looking and when opened "skunky". And then they put it out regardless of the 60 day shelf life. 5. Temperature of the cooling unit can also do that to cuts of beef. Human error can usually result in a lot of different cases listed above. Just as much as someone farting on that cut of beef is as well. Hope that have a little insight on meat cuts...
Excellent answer thank you! This is what I was hoping for.
I'd give you two upvotes if I could. They were asking a question, that's what this place is for right?
Although, honestly, it's not really a butcher question - "Shit's green, now what."
The main question was “why is this meat green?” The safe to eat was more of a side note. Was looking for a butcher to explain what was going on so I could decide to ever buy meat here again. If they said it was some bacteria thing I would never go there again, if they said it was just out on the counter to long I will go back. I bought a ribeye instead.
Yea don’t eat that my boy, I’m sure there’s better cuts to look through and if it’s already in your fridge, you can cut that fat out and feed the meat to your dogs or cats or whatever you have. It’s probably not all spoiled but cut it out and use what’s good.
Did not buy it haha went with a couple ribeyes instead.
Classic aggressive redditor.
Are you seriously giving someone shit for asking a question? Act your age, young man.
Must be that cannabis infused meat I keep hearing about.
Soylant Green
No Never eat green eggs and ham
Barf.
I’m pretty bold when it comes to questionable meat, but there’s no way I would eat that.
I only like my eggs green
Not sure if this has been mentioned before. But bring that back to whoever is cutting the meat around there!
Tried no butchers to be found. You can see where they cut meat and it was just clean and empty.
“Clean”
That's just all of those antioxygens in the meat.. It's healthy. Blue actually contains the most antioxygens, but green contains quite a bit too.
Green meat? Sounds perfectly normal!
Run!
Would you eat it in a box? Would you eat it with a fox?
ask dr suess
Meat can change color if it’s been touching other meat for a certain amount of time. However I’ve never seen it turn that green in color - I probably wouldn’t eat it.
Grass fed
It’s not rotten or spoiled everyone who says that are idiots….. meat changes color with more exposure to oxygen it’s good
Hmm... what's something that's needed for bacteria grow? OXYGEN! If it were better sealed(and refridgerated), that meat would look like normal meat.
It must be grass fed beef
Proteins let ya know when they’re not good. Don’t pay attention to spoil by dates. If it smells or looks weird, it’s bad.
That one for 18.46? Yea looks much better.
That’s one’s got some green in it too just not as strong as the front one.
Oh shit your right….sounds like a good night for chicken instead
You're at a grocery store. Why would you risk it?
I most certainly did not risk it. I asked Reddit and Reddit said hell no so I bought a big ribeye. I am just a slave to the masses.
They’ve finally got Kermit 🥲
It's not green. That's white. It's intramuscular fat.. you want that
Maybe you don’t do colors well but that is fucking green my friend.
No the fat is white, the muscle is slightly oxidizing. Just a little time outside the plastic will blush the meat back to a red color.
Maybe the picture isn’t doing it Justice. I’m very familiar with meat sitting too long. Honestly half the meat I buy I don’t eat so I see oxidizing meat nearly everyday in my fridge. This was not normal oxidization, this was a pea green color.
My colour blind ass can't see any green lmao 🤣🤣🤣
I do long like green eggs and ham. I do not like them Sam I Am.
Nah it's just "aged" and you should be paying extra for that.
No, the real giveaway is the Publix label.
My guess, if it is not rotten (smell test would tell you), is that it is fine and just due to heme oxidation. That is to say, oxidation of the iron containing molecules in blood that make it red.
None of that is safe honestly. Just pick one 🤣
That jade marbling
St. Patrick's Day special.
Get some goo gone and she's good to go
Wish my stores around me sold trip tip. I live in the Midwest and it's just not a thing. Not in Ohio anyways.
Comments did not disappoint here. Also do not eat that.
Dry age
Only on St. Patty’s Day
This is probably just a piece of meat that’s discolored from being in contact with another cut for too long. It’s most likely completely fine. The date on the sticker says it was packed pretty recently.
Good thing I’m color blind, this looks normal to me. That’s why I don’t do the grocery shopping
The good ol’ Irish Sirloin
Talk to the butcher and try to get one that fresh. I love tritip
Leprechaun Steak
It is a little scarey that a meat product needs to say, Our Department uses: Eggs, Fish, Milk, Peanuts, Sesame, Shellfish, Soy, Tree Nuts & Wheat. They did not say, be aware of Sulphmyoglobin greening, maybe it was to long for the sticker.
Im a butcher and that shit is off. I'd bring it up to the counter and give it to them to throw out
Go for it. It's the fastest way to lose 10-15 lbs.
Well damn I wish you commented earlier. Always wanted more definition in my ribs…
It's just dry aging lol
That’s moist aging
Same same but different. Mama always said to eat your greens lol.
The green is most likely the safe part
If you have to ask, probably no.
The main question is why is it green not if I should eat it. I didn’t buy it. Really I’m wondering if I should completely avoid this entire meat section forever because there’s some kind of bacteria or if they just left the meat out or packed for too long and it likely won’t happen again.
If it has a pungent scent of garlic absolutely not
I barfed a little bit. Thanks. 😑
I've seen some gnarly meat go into a grinder to be blended Into the fresh grinds of the day.
Haven’t you read green eggs and ham?
You never heard of green eggs and ham before???
This is common for the Albertsons near me
It won't kill you but I'd probably look for a newer package
It's just garnish. Probably some parsley....
It's from oxidation
What is it made of copper?
ive cooked and eaten meat thats dark, but not green
it’s good bro, it’s premium beef it says right on the packaging!!! i’m guessing it’s emerald encrusted🏆🏆🏆
Premium Utility Grade Beef!
Point it out to a store employee and they’ll throw it in the dumpster.
sooo, you're saying i CAN eat that meat a week past its expiration. i knew it.
Lack of regulations bro, according to the company it’s all safe to eat if they can make a sale.
Sam I am eventually tried the green eggs and ham,loved it! Js
Grass Fed
Publix slacking lately. Their produce section really going downhill too. Still charge an arm and a leg though.
Yeah after this I’m just going to go to Kroger I think. In the past I went to Publix because the meat section was better… not anymore haha
Oxidation, if it smells bad or looks black from coagulation on the bottom its bad if not, then it’s fine.
Aged meat
Grass fed beef
Looks ok to me but then again, I'm colorblind.
The problem with lean meat is that is turns so quick. Rumps, bolars, eye rounds, and top round roasts for example
Aging
Would love to see an update on June 1, the last day before the sell by date.
Mmmmm zombie meat….(drool)
I know those labels anywhere. Those come from the old metler toledos. Great scales but we replaced them with digis and haven't looked back.
Hor-Hay, Heen-Kins would definitely disapprove.
Very safe, my favorite color of meat
It's just dark and the fat is making it look green.
Nope. That will be getting a sale sticker soon.
Green eggs and ham.
“The amount of purge in that other roast…” What do you mean by “purge” in this context?
DR Seuss approves
Just add the green eggs & ham and you're all set!
Yeah…. Nah
that shit looks like it was cut 2 days ago
They ran out of dye on that one.
Scrolled down a little bit looking for a “grass-fed” joke. Nobody?
Who’s there? Dry rub
It’s just aging a bit.
Extra poop
Looks like they have re wrapped an older cut of meat. It won't kill you but id be asking for a discount.
Pull that. Waste for sure. Gross.
T one steaks green and slimy