Why doesn't my fresh beef turn red after a long time? It's dark and looks like it's gone bad.

The discoloration of beef is due to the oxidation of beef exposed to air for a long time, which makes the appearance of beef black.

In order to keep the color of pickled beef, we should first try to reduce the water content of beef by squeezing and controlling water, then cover it with plastic wrap and refrigerate it. In this way, because beef is fresh in the cold storage, it will not be oxidized in an environment isolated from the air.