Originally Posted by captZEEbo
I'm pretty sure it's okay. I think they use some sort of dye to mark the end pieces of meat. I thought the dye was usually blue, but I'm guessing it can be purple too.
Ive never heard of this before. Ive heard of stores doing something (no clue if its dye or something else) to older meat that has lost its color so that it is more red than it natually would be.