The brown meat just means it has been packaged for a couple of days and cut off from oxygen.
Yeah...you keep believing that. Throw some more coarse pepper, paprika, thyme and basil on it while you’re at it....
[I knew that, but it IS an indicator of being old, especially in a grocery store - I swear I’ve seen hints of green sometimes....the butcher blames it on the sage/thyme/rosemary]