It is referred to as ″blue″ because it has a blueish hue to it. It appears blueish (or purple, depending on your color perception) while raw, but it turns red when exposed to air, where oxygenated myoglobin becomes the primary factor in the color, before becoming browned when cooked.
Rather of being poisonous, it is just a vegetable-based dye that is typically created from color-rich roots or berries and is completely edible. If you notice a green or blue speck on your farm-fresh meat, don’t throw it away. You’re just looking at the proof that the meat has been examined and found to be safe.
Why is blue steak called Blue?
Blue steak is so named because, when it is newly sliced, the raw flesh displays a subtle purple/blue-ish colour, according to Gordon Ramsay, who made the statement famous. This is due to the presence of leftover blood within the meat that has become oxygen-depleted. The blue tint, on the other hand, does not persist very long.
Is blue steak safe to eat?
Is it safe to consume blue steak? Despite the fact that this raw steak is not for the faint of heart, it is totally safe to consume if it is cooked correctly. It is important to sear the meat before cooking blue steak because scorching the meat destroys microorganisms on its outside.