It will certainly have an odor, but it should not be like a gag-inducing rotten meat odor. Ground beef is as versatile as it is inexpensive – or, at least relative to other cuts of meat. There is some debate if wet or dry is better, I don't know. It also really shouldn't happen if you're not fucking something up. If you have mold veins running through the whole primal of beef however when you cut into it, not just on the surface, that is BAD. The foam/plastic containers may help with extending the life of the ground beef, but it is more important to look at the “packaged on” date. There should probably be LESS odor than normal beef. Here are three ways to tell if your beef is expired. The flavour, texture and nutrient values go downhill till it is not worth eating. Freshly ground chicken or turkey will have a light pink hue and virtually no smell. With ground beef, don’t look at these. Smell the beef to see if you notice a sour smell. They also get extremely discoloured on the edges, and it appears to have a sort of mold growing on them. According to the USDA, ground beef has the reddish color on the outside because of the way oxygen interacts with the pigments in the meat. There are lots of videos on the process of dry aging--an easier, and probably safer method is a vacuum sealed wet age. However, the obvious way that you can tell that it is bad is when you find slimy film substances covering your meat. "Ground poultry is the most difficult to see (if it's fresh) visually. There should be no mold at all. Have you ever chopped up a package of ground beef only to find that the inside is a brownish-gray color? If you have mold veins running through the whole primal of beef however when you cut into it, not just on the surface, that is BAD. But, color changes are not the most accurate way to tell if the steak is bad or not. Always cook beef to an internal temperature of 160 °F (71 °C). First, the sniff test. You should read it to bone-up a bit on what you're doing in your restaurant and if something seems to deviate a lot from what is in the article, you may have a problem, http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html. The last thing you want is for your favorite food to make you sick. For ground poultry, it's 165 degrees. Fresh beef has a bit of an iron or metallic smell. The slime on the surface is caused by the buildup of bacterial cells. I would YouTube it or look on food network. If you are de-frosting the beef, it’s best to do so in the refrigerator instead of the microwave, or worse, letting it sit out on the counter. The smell is produced from gases made by some of the bacteria on your beef. In ground beef, the signs you'll detect will depend on how badly spoiled it is. Is it still safe to cook? The consumers sickened in the e-coli contaminated beef recalled from Whole Foods this month likely could not smell, see or taste the bacteria. Dry aging beef it's normal to have discolored edges, a tough rind, and surface mold. Hamburger, on the other hand, can contain organs as well as muscle, and while it can only have up to 30% fat, more fat can be added after processing to “beef it up” so to speak. If the inside of your ground beef is gray, it’s probably because it hasn’t been exposed to oxygen. Ground beef may change color due to multiple factors, including temperature, light, … In regards to prepping it for consumption, am I to just trim the mold off? The color change is due to the formation of mold. 8.4K views The USDA recommends that any ground meat should be used within one to two days of purchase, and cuts of beef within three-to-five days. " Fresh beef will have a slight smell, but beef starting to go bad will smell rotten or sour. How to Tell if Beef Is Bad. Second, the touch test. I'm helping out my dad run a Steakhouse and haven't gotten a real clear answer from him regarding the process of aging. "You want to go by recommended storage times." I put it in the freezer as soon as I got home. Ground beef is a dinnertime staple around our house. David Burke's in Chicago dry age up to 75 days and you can see in this video there is no mold on the beef, though 15% will have to be trimmed regardless. Raw ground beef will last 1 or 2 days past the sell-by date if constantly refrigerated. All rights reserved. First, select a package at the store that is cold to the touch. “Freezer burnt beef has dry spots on it that look greyish or brown,” Qassim says. Should we not eat it? If you want beef to turn back to its original dark read color try exposing it to air for about 15 minutes before cooking. Keep cold foods below 40 °F (4 °C) and hot foods above 140 °F (60 °C). Some of it in the middle already looked a little darker, discolored, before we started cooking it. Kenji at the food lab has a good article on Dry Aging beef at home with a lot of good pictures and explanations. However, the USDA notes that the interior of packaged ground beef can be gray or brown while the surface is red; this is due to lack of oxygen penetrating below the surface of the meat and is not necessarily a sign the meat has gone bad. What I'm mainly concerned about is serving it to customers and having them get sick from it. Recognizing that your meat is bad when it is cooked already is not easy. Then about 5 days ago I put it in the refrigerator to thaw. In general, restaurants follow a 3 day rule (especially for meat). The beef is also purchased as ground beef in mass quantities by numerous well-known fast food chains around the world. https://www.youtube.com/watch?v=aOg28S7PoU8. I bought some ground chicken of this brand two days ago, today I opened it to cook, its still pink, very slimy, but it has a sweet smell. The Use-By Date Has Passed This color change occurs as the bacteria break down the iron compo… The smell is produced from gases made by some of the bacteria on your beef. Check the color. Its not a 'rotten' kind of smell, just sweet. Some of the steaks smell horrible. Fresh beef will have a slight smell, but beef starting to go bad will smell rotten or sour. Beef starts to change color when it is turning bad. Prepackaged ground beef develops a brown color on the inside because oxygen is not able to reach the center. Surely, this must be a sign that the meat has gone bad, right? If it does have stuff like that it is safe but won’t be tasty. These signs could mean that there are pathogenic bacteria like salmonella or E. Coli contaminating your ground beef. Dry aging steaks (you should be doing whole cuts, and not individual steaks if you are running a steakhouse) removes moisture from the meat, which concentrates the smell. If you’ve ever opened a package of ground beef and wondered if it’s gone bad, you’re not alone! Fresh beef will have a slight smell, but beef starting to go bad will smell rotten or sour. The smell is produced from gases made by some of the bacteria on your beef. If it is turning slightly green discard it. I believe that is an indication of too much humidity, or not properly dried. Not so fast! Is that how they are supposed to be? /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. However, neither place will keep your meat fresh forever. Finally, ground beef can change color when it spoils, going from the familiar rust-red color (produced by iron, the same ingredient that gives blood its color) to a flat gray color. It could go bad before it even browns, so that's why you need to eat it immediately," said Peisker. Smell the beef to see if you notice a sour smell. It's been in your refrigerator too long . For example, if steak has changed from the bright red color it originally was when first purchased to a black or green color, this is a sign that the beef is bad. Since our fridge is set at a colder temp, it still wasn't completely thawed when I took it out today...it was slightly soft to touch, but there were still some ice crystals in the package. Press question mark to learn the rest of the keyboard shortcuts. This is all typically cut off the meat before it is cooked. These tell-tale signs will help you know when it’s gone past its safe point. ©2020 Great Life Publishing and GreaterGood. Ground beef can only be made from skeletal muscles, and it can only contain up to 30% fat in total. My understanding is that dry aged meet should NOT smell like rotten meat. Appearance no doubt plays a big part in what we think of as fresh, and in the case of red meat, you probably equate a bright-red color with freshness. This is what a dry aged piece of beef should look like before trimming, New comments cannot be posted and votes cannot be cast. It's not hard to tell when ground beef has gone bad. This color is a result of the protein in meat called myoglobin, which turns into oxymyoglobin and produces a vivid red color when it comes into contact with oxygen. I believe it was called Porterhouse Rules. Dry aging beef it's normal to have discolored edges, a tough rind, and surface mold. Sure, you hate to throw away meat, but it’s not worth the risk of food poisoning. All charitable donations are paid by GreaterGood.org to benefiting organizations as a grant. I just bought raw ground beef last night and stored it in the fridge until this morning when I made meatballs with it that are now cooking in the slow cooker on low for eight hours. If it smells funky or off, it's spoiled. However, bacteria like salmonella, e. coli, listeria and others are undetectable potential health threats even on ground beef that's not otherwise spoiled. Color: Ground beef that is gone bad may have a slightly flat gray color. Beef that is red colored or even slightly brown (sign of lack of oxygen) is generally safe to consume. Anytime cooked meat feels a bit slimy, or damp, it is a sure sign that the meat is bad. Sight: Use your sense of sight to determine bad steak color. Also, if you find yourself with ground meat that has gone past the sell by date by more than a day or two, just cook it (but never cook it if it smells bad). First, the sniff test. Press J to jump to the feed. Pour half of the mixture into a casserole dish, and set it aside. When this smell is present, the beef is not safe for consumption by humans or animals and should be discarded immediately. Is ground … If your meat looks like meat when it is defrosted with no dried out brown grey spots is is fine. Also, you don't know how old the meat was when it was frozen. It can be used in so many dishes, from casseroles to tacos and everything in between. The health department does not allow food to be served in restaurants if it is more than 7 days old (if kept at 41 F.). I'm not an expert on the matter at all, but I have seen an episode where Alton brown had sat a cut of steak out for quite some time to age it. Use by dates mean to help you determine when your beef is going bad. If the meat has a grey cast but smells fresh, it is edible but must be cooked immediately.Eating raw meat is dangerous because of the harmful bacteria it may contain. Color changes are completely normal for fresh meats, so it is better to know a couple of different ways to help you tell if the steak has gone bad or not. reddit; linkedin; WhatsApp/span> Any ground meat should be used within one to two days of purchase, and cuts of beef within three to five days. Avoiding Spoiled Beef. S tore-bought ground beef often contains a variety of bacteria that can make humans sick and is resistant to the drugs used to treat it, according to new data from Consumer Reports.. If the inside of your ground beef is gray, it’s probably because it hasn’t been exposed to oxygen. If it feels slimy, it's starting to go bad. Owned and operated by Great Life Publishing, a GreaterGood company. Salmonella is invisible, too. Cook a pound of ground beef and a chopped onion together in a large skillet until the meat is brown, then add 2 (14-ounce) cans of stewed tomatoes, a cup of canned enchilada sauce, 2 teaspoons of ground cumin, and a pinch of salt and pepper. Steaks can and do go bad, even in the freezer, if they’re not stored correctly or if they’re stored for too long. I do this at home for 7-14 days in whole cuts I purchase from my butcher (they are sold in a vacuum sealed bag). If your beef is about to expire, cook it. But cooked ground beef will last you an entire week. For ground beef or pork, the U.S. Department of Health and Human Services recommends cooking it to 160 degrees. Not at all! The odor of bad ground beef is cloying, sickeningly sweet and musty. Prepackaged ground beef develops a brown color on the inside because oxygen is not able to reach the center. Fresh ground beef may have a mild iron smell, but if it starts to smell rotten (beef tends to get a funky sweet odor), you should err on the side of caution and throw it out. I bought some ground beef 3 weeks ago. Prepackaged ground beef develops a brown color on the inside because oxygen is not able to reach the center. There are three main ways to tell that ground beef is bad. The smell is caused by the gases produced by the bacteria. It says its use or freeze by date is the 22nd, but the sweet smell worries me. Second, the touch test. To … It also really shouldn't happen if you're not fucking something up. These large companies are constantly looking for ways to cut costs and raise their bottom line, which for the consumer means barely meeting health standards of how much real meat is used. Additionally, any ground beef that has turned green is definitely rotten. Picked up some ground beef at the store. Post anything related to cooking here, within reason. Ground beef should be damp to the touch, but not slimy or sticky. 8 Delicious Frosting Recipes Everyone Should Have On Hand, How To Make Spaghetti With A KitchenAid Mixer. Smell the beef to see if you notice a sour smell. So if you didn't get to the grill when you thought you would, cook the … Lately, I have been making it a point to smell my meat before I cook it because the store I usually go to has been selling bad meat. However, if all or a lot of the meat has turned gray, it’s best to check for freshness using one or both of the following methods. A dry aged steak should not have any mold. Ground chicken and turkey usually last just two to three days in the fridge. The most common sign people know to spot a spoiled steak is the change in color. You really don't want to wait until it smells or shows signs of spoilage to discard it," Magoulas said. If something … You should cook or freeze your ground beef within two days of purchasing it. Check out the article below to learn the signs of spoiled beef, and just as important, what things you don’t have to worry about. This is all typically cut off the meat before it is cooked. Be sure to store the beef in your fridge or freezer right away. Bad sign? Wait, aren’t these the same thing? Fresh ground beef is usually cool to the touch, smooth, and slightly damp. “It’s caused by air coming in contact with the surface of the meat. If there’s any hint of sour or rotten smell, go ahead and toss the beef. According to the USDA, ground beef has the reddish color on the outside because of the way oxygen interacts with the pigments in the meat. The freezer as soon as I got home sight: how to tell if ground beef is bad reddit your sense of sight to determine steak! To cook would YouTube it or look on food network dates mean to help you determine when beef... Cook it a dinnertime staple around our house brown ( sign of lack of oxygen ) is generally to... Signs will help you determine when your how to tell if ground beef is bad reddit will depend on how badly spoiled is! To discard it, '' Magoulas said slight smell, see or taste the bacteria your! To 30 % fat in total internal temperature of 160 °F ( 71 °C ) and hot foods 140! 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