Colour of beef organs?

[Kat]

My grocery store sells beef organs that they package themselves because they have whole cow and pig carcasses in the back behind a window which they cut up themselves, it looks so creepy seeing all the bodies lol. Anyway, I was going to buy some beef liver and kidney today since I am introing organs this weekend and the colours were all different. For the beef kidney there were some that were a nice rich maroon/red and then others that were paler lightish brown/beige. What colour are beef kidneys ideally supposed to be? All their liver was a nice rich maroon/red so I dont need to worry about that. They also sell calf tongue and beef heart and tripe which I might pick up in the future.

Also, with the intro, she is still being slowly introd to beef itself, and so far her poops are ok, Im up to feeding an ounce with each meal. Should I wait until she is fully transitioned to beef before starting the beef organ? She's been on raw for 8.5 weeks now, and on the PMR site I got from this forum, it says to start introing organs by then. But the beef intro has been slower than I planned cause I fed too much at once in the beginning which caused diarrhea for two days and set me back -.-'

[xellil]

I wonder if those of us who shop mostly at grocery stores really know for sure.

All the organs I have gotten from My Pet Carnivore have been red to very dark red.

[3Musketeers]

For liver I'd say a rich, deep, dark red, almost black.

For beef kidneys, I always see them sort of a light red, almost pink color.

As for heart, for some reason all the pork hearts I've seen are an ugly brown color :/ , but the beef hearts, a nice, rich-red, sometimes a bit dark.

[Kat]

Awesome, thanks :) Im glad I asked, because I was going to buy them but second guessed myself until I asked on the forum lol

[xellil]

One thing i noticed about the beef heart - when I get it it is dark red, but I put it in a container and keep it in the fridge and most of the blood eventually drains out, turning it gray.

[hmbutler]

I've actually heard before about meat having something added to it in grocery stores to give it that nice red colour, and that apparently it naturally turns a browny colour (which is usually what the other side looks like when I take steak out of the packaging). Don't know if that's even remotely true though lol.

As for intro-ing organs Kat, don't stress too much that the PMR website says around week 8 to intro organs - this is purely a rough guide. I am on week 10 and I've gone back to no beef, because I did too much when I introduced it, so I'm way off organs yet. If everything else is A-OK though, and you're ready for organs, go for it

[Noodlesmadison]

I always thought it was which is exposed to less cool conditions longer.. I could be wrong

I buy the organs SO red and if I put them in the fridge for more than a day they start turning light brown adn a different texture

[xellil]

I've actually heart before about meat having something added to it in grocery stores to give it that nice red colour, and that apparently it naturally turns a browny colour (which is usually what the other side looks like when I take steak out of the packaging). Don't know if that's even remotely true though

I have no doubt of that. I would have never dreamed they'd be shooting up our chicken with salt water, either. And I'm sure that nice juicy red color in steak isn't always natural.

[hmbutler]

I always thought it was which is exposed to less cool conditions longer.. I could be wrong

That would make sense too, because if I defrost steak, it all turns a browny colour by the time it's no longer frozen lol

[Kat]

Phew, I was stressing about the whole organ thing. Her poops have been really good so far, but I think I will wait until she has a full beef meal before I intro the organs. Thanks so much :)

I wondered about steak colour too, cause I picked up a nice roast and it was so red, and then I cut into it and it was a darker brown which I was surprised to see.