Under what condition should a shipment of fresh steaks be rejected?

When evaluating the quality of fresh steaks, the condition of the flesh is a critical factor. If the flesh is soft and turning brown, this indicates that the meat is likely spoiled or has been poorly handled during storage or transportation. Fresh beef should have a firm texture, indicating good quality and proper handling. The discoloration, particularly browning, can suggest that the meat has been exposed to air for too long, leading to oxidation and a decline in quality. In this context, brown or mushy flesh signifies that the steak has surpassed its freshness threshold and poses a potential food safety risk. Thus, under these conditions, rejecting the shipment is necessary to prevent serving spoiled meat, which could lead to foodborne illnesses.