Gently press the surface to check texture.
Review how long it has been stored and at what temperature.
If everything else seems normal, it can usually be cooked safely.
If any warning signs appear, discard it immediately.
Final Thought
A gray steak isn’t automatically a bad steak. Color changes are often a natural result of storage and oxygen exposure. Trust your senses, check storage conditions, and when in doubt, prioritize safety. A cautious decision is always better than risking foodborne illness.
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