Brown meat

[meaty]

I have bought fresh ground beef from several supermarkets including a well known butcher and more often that not, the meat has started to go brown before I have used it. I talking about buying Wed to use on Thurs or Friday. I do not use a lot of red meat but my kids like spaghetti bologonese.  Ocassionaly I have bought fresh fish that has also been off. Has anyone else encountered this problem. I have read several threads where people have recommended Wet markets for fresh foods, do they also sell ground beef.

[butcher]

If the meat stays red after you bring it home then it has been treated with a preservative which is banned in may countries.  As soon as meat, especially ground meat is in contact with the air it will begin to oxidise.  There is absolutely nothing wrong with it unless it smells off.
Bright red meat that stays that way after it leaves the butchers would concern me much more than meat that goes a pinky brown while in the fridge

[Big Chill]

Have you checked out the temp of your fridge? It could also be part of the issue. Specially if you open it very often, or if it is stuffed (less room for circulation). Get a fridge thermometer and leave it in the fridge so you can keep an eye on the temperature every now and again.

Another tip - we use an esky and icepacks for carting home frozen/chilled goods.

I dump all meat/fish in the freezer to stop the decomposition, even if I am using it the next day.

I agree with butcher about the red color. Also, you might want to take a look at the meat when you put it in the boot of your car - some shops have redtinted lamps to make the meat appear red and luscious. So when you look at it away from these lamps, you have an idea of what it really looks like, and won't be as alarmed when you take it out of the fridge prior to use.

[Old Mike]

There is not a lot of beef sold in wet markets, and I have never seen ground beef. There is a stall in the chinatown temporary market, opposite SGH, which sells beef. You would have to grind it yourself.