I bought one of those 69c/lb briskets to practice on. Figured if it came out okay I would make some corned beef hash..mmmmm...Anyway, my cut had a big purple N stamped on the fat in ink. Doe's this mean that my meat was condemned or something? Anyway, it cooked up nice and tender , and I lopped off the hunk of inky fat and tossed it, but when slicing the meat I noticed that each nice red stringy slice has a greyish-brown spot on it the size of a dime. (There seems to be a brownish cylinder of odd meat right through the center of this cut.)Should I toss the whole thing out, or does corned beef sometimes end up multi-colored?