What "Fresh" REALLY Means on Your Meat (It's NOT What You Think)

Two ribeyes, same price. One is bright cherry red, the other has gone a little darker at the edges. You pick the red one and ask the man in the apron if it is fresh. He says yes. I said yes thirty, forty times a day. I am Earl. Thirty one years behind the meat counter in three different stores. I retired in 2018, and I do not have to say yes anymore. Five things about fresh, counting down. Why red is a color, not a clock. Why some packages stay red on purpose, and what is in the tray with the steak. The date you have trusted your whole life, and which date on the label actually tells you something. Why a steak cut this morning is not what you want anyway. Number one is the one question that gets a real answer at any meat counter. It is not "is it fresh". If you have not seen the video about the machine in the back that makes cheap steak "tender", watch it next. It is the same case, from the other side of the glass. Nobody paid me for this. There is nothing here to buy. I do not work for any store. Your homework: next time you buy beef at a counter with a person behind it, ask the question from number one. Then tell me in the comments what they said and what kind of store it was. I want to know how many of them can still answer it. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.