Is it safe to eat ground beef that looks gray?

Why Ground Beef Turns Gray in the First Place

Fresh ground beef is usually bright red on the outside. That color comes from oxygen interacting with a protein called myoglobin. But once you get past that outer layer, ground beef often turns brownish-gray simply because it hasn’t been exposed to air.

This is normal.
This is expected.
And on its own, this does not mean the meat has gone bad.

So if the beef is gray in the center but red on the outside, that’s usually harmless and safe—as long as everything else checks out.

When Gray Ground Beef Isn’t Safe

Color alone can’t confirm freshness, but it can raise warning flags when paired with other signs. You should not use the meat if you notice:

• A sour, off, or ammonia-like smell
• A sticky, slimy, or tacky texture
• Entire surface turning gray or brown with dullness
• Visible mold (rare but possible)
• It’s past the “use by” date

When multiple signs show up together, it’s safest to toss it out.