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How long does meat keep?
Mai-Kero
Registered User regular
Registered User regular
So, I bought some "steaks for braising" a while ago, you might remember the thread. I just picked up the ingredients (and a dutch oven) that I need to make Swiss steak.
The meat had a sell-by date of Jan. 15th. When I purchased it it looked healthy and extremely red. It is now kind of brown, and I can see the lines of fat that were at first kind of hidden. There are still a few spots of red on it.
As it is now January 23rd, is it still safe to eat? It's been sitting in my fridge since then, I haven't frozen it at all.
The meat had a sell-by date of Jan. 15th. When I purchased it it looked healthy and extremely red. It is now kind of brown, and I can see the lines of fat that were at first kind of hidden. There are still a few spots of red on it.
As it is now January 23rd, is it still safe to eat? It's been sitting in my fridge since then, I haven't frozen it at all.
Mai-Kero on
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I would probably toss it anyway. Better safe than sorry.
In the future, stick it in the freezer if you're not going to use it soon.
In general I try not to keep fresh meat in the fridge for more than a few days, maybe up to a week.
You can freeze it to keep it longer, but this of course has a negative effect on the texture of the meat.
Freezing meat is the way to go if you're buying in bulk or know you won't use it for a while - my family used to buy half a cow every year from a local farmer, and it kept just fine in our big chest freezer out in the mudroom. If it's stuff you plan on using fairly quickly, though, keep it in the fridge, and buy it from a reputable butcher. It'll cost a little extra, but it's worth it.
In your case, I would absolutely toss that shit out. If you even think it might have wandered a little south, your apprehension alone will be enough to turn your stomach when you eat it.
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They last for about 6 months frozen before they are just really disgusting.
Depending on where you get it. If this is meat from Wal-Mart be prepared to only keep it a month in the freezer because of just the horrible quality of their meat.
usually once meat starts turning gray on the outside i toss it, but if its chop meat i try and salvage it, its technically fine, but its quite unappealing
i never buy meat from walmart i think it is technically a lower grade than stuff you buy at the store. grade AA vs A or something like that
Ugh. Unless it's made of cheap plastic and shipped here from China, then it's gonna suck ass. I bought ground beef from Wal-Mart once and it was like 45% gristle. At least I hope it was gristle...
Anyway, use the meat dude. Just cook the hell out of it and douse it in sauces. No point in that cow dying for naught.
I bought it from Giant Eagle, which is like the normal middle-class grocery chain here.
Frozen food stays *safe* to eat more or less indefinitely. However, taste and appearance can go down hill after a few months.
Freezer - stuff basically won't go bad, but after a few months taste/texture will degrade.
Carbon dioxide.
My understanding is that meat oxidizes like a sliced apple, so they use CO2 when it is packaged to force the oxygen out and keep the meat's red appearance longer than it normally would.
Get one of those vacuum packing machines if you want to do a really great job, vacuum sealed meat will also stay fresh longer in the fridge.
I host a podcast about movies.
Typically, we marinate any meats we freeze. Any taste/texture issues that -might- be there are generally gone, then.
This always depends on the cut of meat, though. Sirloin tips? Those are always melt-in-your-mouth awesome.
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They actually have the facilities to do that with.
Stores generally just take the meat off the truck, cut it up, and put it out.
Did a little checking, it's definitely the carbon monoxide that keeps the meat pink/red, although there is also some CO2 and nitrogen in the mix.
And I'm not dead yet, so that's a plus.
What's the difference, though, between the facility and my fridge? Humidity? Acidity? How come my meat gets nastier, not more expensive?
Ahhhhh
wikipedia informs me it is done at near-freezing, with larger sections of highgrade beef, which are then trimmed into steaks after aging.
I host a podcast about movies.
http://www.youtube.com/watch?v=cmfaeWEjGpM
(how to age the meat is about halfway through)
yeah for meat
1: color doesn't matter unless its green or white/black (green = rot, white/black = mold)
2: when you smell a steak that is more than 3 days old it will start to smell like 'meat' moreso than when fresh. don't throw a steak out because of that. throw it out if it smells like its rotting. an easy way to see this sometimes is to look at the puffiness of the package. rotting lets out gasses that will bloat the package that the meat comes in. if the plastic wrap is noticably puffed out, its probably going bad.