I normally buy what's in the store; but grew up on beef that we got processed and chicken that we sometimes butchered ourselves. My uncle raised pigs, so we didn't buy a lot of meat in the store--just grabbed something out of the deep freeze.
That is to say, I have a bit to learn when it comes to supermarket refrigerated meat--there was a steak labeled grass-fed that I bought last night, which was also it's sell-by date.
My question is--is its brown color a result of it's grass-fed status? Or do you think it's too old to cook tonight? I figured I had another 24 hours to get it cooked after the sell-by date, but it just looks different than the other beef, although the other grass fed beef cuts looked similar to the one I bought.
I haven't unwrapped it yet, so the smell may be the final answer.