No. We rely on quick local sourcing, cold-chain handling, and rapid turnover—never on synthetic red dyes or gas flushing—to keep our beef, pork, and poultry looking naturally vibrant.

Regulators consider approved dyes and MAP gases safe at permitted levels, yet critics note two concerns: (1) they may hide age—so you can’t judge freshness by color; and (2) certain synthetic reds (e.g., FD&C Red No. 3) have been restricted or banned after health reviews. Choosing dye-free, freshly cut meat is the simplest way to avoid both issues.

Fresh meat is naturally purplish-red when cut. Once exposed to air in our display cases it “blooms” to a bright cherry color within minutes. Because we cut in-house every day and stock in small batches, there’s no need for color tricks.

Many national retailers use modified-atmosphere packaging (MAP). A tiny amount of carbon monoxide or similar food-grade gases binds to the meat’s myoglobin, locking in a bright red hue that can outlast actual freshness. The method is legal under the FDA’s “Generally Recognized as Safe” rules, but consumer groups have petitioned for tighter labeling because the color can mask spoilage.