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HELP! OLD STEAK!

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As we speak, my sister is searing three rib-eyes that are one day past the "sell-by" date. They look discolored, patches of greenish gray meat, and they were slimy. Sally recently had food poisoning and I just don't know what she is thinking! I'm afraid of the meat! Should I be?

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  1. I think I would pass. When in doubt . . .
    But if someone insists on eating them, at least cook them well done!
    Certainly the "smell" test would have been helpful beforehand.

    1 Reply
    1. re: camusman

      Yes. I refused to touch them. Nor would I eat the beautiful swiss chard that she cooked in the same pan. In the end, Sally threw them out. I totally agree with the rule "When in doubt...." She hated to waste the money throwing the food out. I asked her, "How much would you have paid to feel better that long night you were sick? Substantially more than the steaks, I am sure."

    2. Hrmm, I certainly wouldn't have eaten them as steaks. I think if they were just on the acceptable level, I'd have chopped them up and used them to make a stew or some kind of slow cooked dish.

      I freeze steaks immediately if I know I'm not going to use them within 24 hours.

      1. As long as they are held at the proper temperature, steaks actually stay good for a ridiculously long time, much much MUCH longer than the sell by date on the package. (dry aging for a month anyone?)

        You obviously have to use your judgment if the meat appears off, but in general, a steak one day past the sell by date is going to be fine.

        1. 1 day past the expiration date is not much of an issue, steak can easily last past the expiration date which is just a guideline at best. Slimy and green is an indication it is not so good, but even still you can wash it, dry it and cut off the green. Probably parts of it were edible, but whether you want to risk it is another question. Smell test is a good one too.

          1. The date isn't so much the issue for me as the green & sliminess. Even if by some minor miracle you had no GI distress at all, let alone full-blown food poisoning, I really can't imagine they tasted very good.

            I probably would've eaten the chard, though; the pan gets hotter than the food cooked in it so I'd feel fairly safe that anything actually stuck to the pan was more or less sterile.

            1. Remember the old advice: Red meat is not bad for you. Fuzzy green meat is.

              1. I thought you were going to say the steaks are past sell-by date, but were in the freezer. But no, these steaks are starting a family. No, no, no - pass on those steaks or you'll be passing something wicked for the next few days.

                I, OTOH, have 1.5-2" thick rib-eye steaks straight from a butcher who slaughtered the cows. I purchased the steaks last year and they've been in my freezer since then. When I decide to cook them, I'll let them thaw out but if I smell something funny, in the garbage they go.

                1. I eat a lot of things that have been in the fridge a while, but if it turns green and slimy then its time for the trash.