Select Eye of Rib Roast

[capnamerca]

This cut of meat ... I just bought it from HEB, sell by date of 1/18. I have to admit to never using this cut before, but here's my question - it's not red on the inside. It's sort of a dull brown, with a bit of shimmer to it (no lie). Is this normal? It doesn't smell bad, but it doesn't look like the inside of a steak, either. I just don't want to cook bad meat - it's going inside of MaximumBarnes' chili recipie.

thanks.

 

[capnamerca]

update - since sitting out (literally just long enough to write the above post), it's pinked up considerably. I'm thinking it has to do with the meats exposure to oxygen - since it's a rather thick cut of meat, it may not get the penetration that a "normal" cut of beef would. I'm thinking th e meat is fine, but if you have a thought, slap it up here and I'll take it into account. Don't want to kill myself or the wife.

thanks.