Oh boy, do I love meat! From sizzling steaks to the perfect deli slices for my sandwiches, there’s just something about meat that makes my culinary heart beat faster. But have you ever opened your fridge, reached for that delicious slice of deli meat, and paused, thinking, “Why in the world does this look like it’s borrowed colors from a rainbow?” Yep, I’m talking about those moments when your meat seems to be showcasing its own spectrum of hues.

First off, let’s get one thing straight: seeing a rainbow sheen on your meat isn’t a sign of a psychedelic meat revolution. It’s actually a completely normal phenomenon. Meat, my friends, is a complex structure, made up of tightly packed strands of fibers. Think of these fibers like the strings on a guitar, each one playing its part in the meaty symphony of flavors and textures we love so much.

When it comes to deli meats, these are usually sliced perpendicular to those fibers – a technique we in the culinary world call “cutting against the grain.” This method is especially favored for tougher cuts like roast beef and brisket, making them more tender and easier to chew. But here’s where things get interesting: when those fibers are sliced and diced, particularly after cooking or curing, the severed ends create what we can think of as tiny little grooves on the surface of the meat.