Very Red Meat

[Guest guest]

I've noticed (but yet to document) that beef (steaks or ground) from a store

is usually VERY bright red. It stays red when left out in the open.

Meat that I occasionally get from my Dad's farm is darker, almost brown, and

gets darker the longer it is left out in the open. Since blood turns brown

as it dries, it makes sense to me that meat should get browner, not redder

when left out.

Does anyone know if this VERY RED meat has been sprayed with something to

make it look more appetizing in the grocery meat dept?

Thanks,

(this might be the last silly question I ask this year!)

-