HOME > Chowhound > Home Cooking >

Discussion

NEED ADVICE ASAP about meat left out

Chowhound Chefs,

This morning at 8:30AM I marinated two flank steaks. I left for work...and when I got home at 6pm, I found that I had left them outside of the fridge! They were sitting in the sink in the zip lock bags I had marinated them in, and the house temperature has been about 64-65 F.

Would you still cook and eat this? I would hate to waste 35 bucks of meat, but I also don't want food poisoning!

Thanks for advice!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Well, hell, I'll channel my inner Sam and say, what the hell, of course you should cook them!

    1 Reply
    1. re: pikawicca

      Oh, pick, I'm sooooo glad you said this, and I am not the only one!!!!!!! For Real!!!

    2. Although our darling Dr. Sam has passed away, here's his "Magic House" thread.

      http://chowhound.chow.com/topics/5724...

      4 Replies
      1. re: c oliver

        I've girded my loins, and removed a leg of lamb to thaw on the counter overnight. If I kill my family and friends, Sam's got a lot to answer for.

        1. re: pikawicca

          I can't begin to express how proud of you I am. Go, girl!

          1. re: c oliver

            Well, the only reason I'm willing to go there is that the OP said she'd marinated them. Therefore, I assume an acidic environment which would deter bed things. I'd probably feel differently about a plain sack of meat left out all day. I have a ways to go to achieve Sam's Magic House insouciance. I'll keep trying.

            1. re: pikawicca

              Good call. And if only we still had his unlimited wisdom & wit.............

      2. Are you going to eat them raw or cook them, taking the outside temp to well over 180? (that's what might have gotten a bit gamey, right?)

        1 Reply
        1. re: junescook

          I assume they planned on cooking them, but that is a good question, nonetheless.

        2. I feel your pain (I recently did the same type of thing myself w/an expensive cut), however,

          You have a 4 hour window of safety where food can be in the danger zone, which is above 40 degrees and below 140 degrees.
          After that you should discard it.

          1. Recently, I had walked to the grocery store (purchased the usuals plus a chicken breast) but got sidetracked on the way home...a little shopping...a glass of wine...4 hours later realizing the chicken was out the whole time! Well, I cooked and ate and am still alive :)