What causes blue fat on a steak?

Question

I bought a steak, and I noticed that in one fatty area, some of the fat is actually blue.

Why could it be blue?

On thinking of it, I have seen this before, but this is the first time I've seen it on a steak I bought.

Answer 1

The blue you are seeing is the USDA seal of approval.  Don't worry it won't hurt you.

Answer 2

its ink

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Answer 3

the blue is the ink the inspectors use to grade the meat

Answer 4

The government meat inspectors will stamp some meat (the fat area) with a blue-inked stamp. This is the source of most blue coloring in meat.

Answer 5

if it was on the white part of the fat it was probably the usda stamp

Answer 6

The fat isn't blue. It is simply the ink(edible) the processing plants stamp on the whole sides of beef. It denotes grade,cut, count,etc. No worries, normally it isn't noticeable on cooked meats. Still curious, ask your local butcher or grocer's meat department if you could see a whole strip loin before cut into the NY strip steaks.