Beware of the fact that in America, butchered cow (beef) is gassed with
poisonous carbon monoxide.

If meat is gassed, it stays red a long time.  If not so treated, it turns
brown soon from exposure to air.  Carbon monoxide is a deadly gas and
requires extraordinary precautions because it is odorless, colorless, and
accumulates in your circulatory system.  A few good wiffs and its fatal.

The U.S. Government allows gassing of beef sold to the public because it
reduces waste from left over brown meat that the buying public refuses to
buy.  Red, gassed meat, looks good even if its not fresh anymore.  People
still buy old meat so long as it looks red and fresh.  This increases
profits and Government tax revenue.  If stores make money, they pay income
taxes on profits.  If they lose money, they pay no taxes.  Government wants
the most taxes, so they allow the meat suppliers to gas the meat so it all
gets sold for a profit.