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Posted: 1/23/2009 5:05:10 PM EDT
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?



I really don't want to drive to the store if I don't have to.


Link Posted: 1/23/2009 5:06:14 PM EDT
[#1]
Next time put that shit in the fridge....
Link Posted: 1/23/2009 5:06:25 PM EDT
[#2]
The fine restaurants age beef a lot longer than that.

How do they smell?
Link Posted: 1/23/2009 5:07:38 PM EDT
[#3]
Fuck as long as they were refrigerated.

We dont eat steaks unless they are at least a week aged.

Mmmmm Good.
Link Posted: 1/23/2009 5:07:51 PM EDT
[#4]
Just get the temp up and you're fine
Link Posted: 1/23/2009 5:09:26 PM EDT
[#5]
I have the same question about some chicken I have in the fridge.



What about a week old, defrosted chicken?
Link Posted: 1/23/2009 5:11:24 PM EDT
[#6]
We use the *smell test* when concerned about meats.  If it doesn't smell right, toss it.

HH
Link Posted: 1/23/2009 5:11:32 PM EDT
[#7]
They smell - ok - through the package, but steak never really does smell all that great raw anyway.

I'm thinking they will be fine, becuase I've had dry-aged beef and it's awesome.
But, this was just sitting in the fridge and forgotten.

BTW - how the hell do I subscribe to this freek'n thread???
Link Posted: 1/23/2009 5:12:05 PM EDT
[#8]
They smell - ok - through the package, but steak never really does smell all that great raw anyway.

I'm thinking they will be fine, becuase I've had dry-aged beef and it's awesome.
But, this was just sitting in the fridge and forgotten.

BTW - how the hell do I subscribe to this freek'n thread???
Link Posted: 1/23/2009 5:12:12 PM EDT
[#9]
1 week?  Shit man, grill it up.
Link Posted: 1/23/2009 5:12:52 PM EDT
[#10]
Quoted:
They smell - ok - through the package, but steak never really does smell all that great raw anyway.

I'm thinking they will be fine, becuase I've had dry-aged beef and it's awesome.
But, this was just sitting in the fridge and forgotten.

BTW - how the hell do I subscribe to this freek'n thread???


Need to be a team member.
outside of that, just hit 'my topics'.
Link Posted: 1/23/2009 5:13:28 PM EDT
[#11]
Quoted:
I have the same question about some chicken I have in the fridge.

What about a week old, defrosted chicken?


Now THAT can get a little scary!

I would think about tossing it.
Link Posted: 1/23/2009 5:14:24 PM EDT
[#12]
YES!, Now cook it and eat it
Link Posted: 1/23/2009 5:14:34 PM EDT
[#13]
Quoted:
I have the same question about some chicken I have in the fridge.

What about a week old, defrosted chicken?





I'd eat it, but that's me. I have a digestive system that makes my doctor roll his eyes.

I ate a shipmates chili that food poisoned the entire crew and all I did was fart a couple times.


You're on your own, Son.
Link Posted: 1/23/2009 5:14:38 PM EDT
[#14]
Quoted:
1 week?  Shit man, grill it up.


+1

Link Posted: 1/23/2009 5:14:57 PM EDT
[#15]
Beef is OK after a week (get the internal temp past 170) but chicken is no beuno.
Link Posted: 1/23/2009 5:15:28 PM EDT
[#16]
A friend of mine who owns a restaurant has always told me "Smell it.  If there's any doubt it's good.  When it's bad, there will be no doubt."

Grill it!
Link Posted: 1/23/2009 5:19:10 PM EDT
[#17]
My family has been in the meat business since the depression.  I have an uncle who likes to keep beef in the fridge "until it grows whiskers".  He claims raw beef never goes bad.
Link Posted: 1/23/2009 5:20:19 PM EDT
[#18]
Quoted:
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?

http://img408.imageshack.us/img408/1623/dsc0446gg3.jpg

I really don't want to drive to the store if I don't have to.




Just starting to 'age'. I won't Grill'em until they get that lovely 'green' hue.
Link Posted: 1/23/2009 5:21:18 PM EDT
[#19]
OK... you guys are starting to make me feel better...
thanks.
Link Posted: 1/23/2009 5:22:57 PM EDT
[#20]
What's a little food poisioning among friends ???

Seriously , it should be fine if refered .
Link Posted: 1/23/2009 5:23:16 PM EDT
[#21]
Quoted:
Quoted:
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?

http://img408.imageshack.us/img408/1623/dsc0446gg3.jpg

I really don't want to drive to the store if I don't have to.




Just starting to 'age'. I won't Grill'em until they get that lovely 'green' hue.


BTW, what causes the green... any ideas?

Link Posted: 1/23/2009 5:23:36 PM EDT
[#22]
The beef is still ok.

People confuse color with whether beef is edible.  I always buy the aging, color changing beef on sale at the supermarket.  Basically, it is aging and breaking down, like tenderizing.
Link Posted: 1/23/2009 5:33:30 PM EDT
[#23]
Cook one and have someone else try it.  If they turn green and start projectile vomiting, maybe you'll want to skip these steaks.
Link Posted: 1/23/2009 5:35:43 PM EDT
[#24]
Quoted:
The beef is still ok.

People confuse color with whether beef is edible.  I always buy the aging, color changing beef on sale at the supermarket.  Basically, it is aging and breaking down, like tenderizing.



Any idea where I can read up on this, I'm tempted to just chunk it and go get some take out.
Link Posted: 1/23/2009 5:36:44 PM EDT
[#25]
Dibs on guns
Link Posted: 1/23/2009 5:38:02 PM EDT
[#26]
Some people are not going to last one week if SHTF. OH MY GOD THE MILK HAS REACHED THE DATE ON THE JUG, THROW IT OUT!!!!! If it smells alright eat it and quit being a pansy. Those dates are not the be all end all.
Link Posted: 1/23/2009 5:38:30 PM EDT
[#27]
Quoted:
Dibs on guns


Dude.. you would be doing OK... he he.
Link Posted: 1/23/2009 5:38:46 PM EDT
[#28]
Quoted:
I have the same question about some chicken I have in the fridge.

What about a week old, defrosted chicken?


Does it smell rancid?  I doubt that a week at fridge temps would ruin a chicken.  If it was left out overnight post-defrost, then I would toss it.
Link Posted: 1/23/2009 5:39:36 PM EDT
[#29]
Quoted:
Quoted:
The beef is still ok.

People confuse color with whether beef is edible.  I always buy the aging, color changing beef on sale at the supermarket.  Basically, it is aging and breaking down, like tenderizing.



Any idea where I can read up on this, I'm tempted to just chunk it and go get some take out.


Most of the beef offered for sale as retail cuts at supermarkets is aged from 5 to 7 days, which would be called moderately aged beef. Beef for certain restaurants is aged from 14 to 21 days, primarily to obtain the strong aged beef flavor.


http://www.extension.umn.edu/distribution/nutrition/DJ5968.html

Eat it!!
Link Posted: 1/23/2009 5:42:22 PM EDT
[#30]
Quoted:
Quoted:
Quoted:
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?

http://img408.imageshack.us/img408/1623/dsc0446gg3.jpg

I really don't want to drive to the store if I don't have to.




Just starting to 'age'. I won't Grill'em until they get that lovely 'green' hue.


BTW, what causes the green... any ideas?



The copper in the blood oxidizing.
Link Posted: 1/23/2009 5:46:26 PM EDT
[#31]
Quoted:
1 week?  Shit man, grill it up.


+1

As long as it's been in the fridge.

Link Posted: 1/23/2009 5:49:21 PM EDT
[#32]
Quoted:
Quoted:
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?

http://img408.imageshack.us/img408/1623/dsc0446gg3.jpg

I really don't want to drive to the store if I don't have to.




Just starting to 'age'. I won't Grill'em until they get that lovely 'green' hue.


+100! I have a piece of meat that has been aging in the refrigerator for over a week. I like to let it green, then let it reach room temp before I whip in on a HOT grill.  Turn once and it's done.
Link Posted: 1/23/2009 5:50:46 PM EDT
[#33]
smell it.

if you don't gag, grill it.
Link Posted: 1/23/2009 5:51:36 PM EDT
[#34]
Don't be a pussy, just eat it....
Link Posted: 1/23/2009 5:53:29 PM EDT
[#35]
Ever see the steaks that the meat market preseasons for you? What do you think they are?
Link Posted: 1/23/2009 5:55:17 PM EDT
[#36]
If they smell like venison they'll taste like it too, throw them out.
Link Posted: 1/23/2009 5:58:55 PM EDT
[#37]
Quoted:
Some people are not going to last one week if SHTF. OH MY GOD THE MILK HAS REACHED THE DATE ON THE JUG, THROW IT OUT!!!!! If it smells alright eat it and quit being a pansy. Those dates are not the be all end all.


This is the truth.*

My Wife won't touch anything past the "expired" date.  

If you have some beef or chicken that is questionable, open up the package and let it set at room temp for 30 minutes.  When you first open a package of meat you will smell an odor (it's the cumulative gasses trapped between the meat and the plastic).  

*Note:  Fish should never smell like "fish", i.e. fishy, it should however smell like ocean, cucumber or nothing at all.  

The number one rule is: the nose knows.
Link Posted: 1/23/2009 6:02:07 PM EDT
[#38]
The beef is probably okay, but the chicken mentioned, I would toss.
If its slimy, throw it away.
Link Posted: 1/23/2009 6:14:35 PM EDT
[#39]
Quoted:
Quoted:
I have the same question about some chicken I have in the fridge.

What about a week old, defrosted chicken?





I'd eat it, but that's me. I have a digestive system that makes my doctor roll his eyes.

I ate a shipmates chili that food poisoned the entire crew and all I did was fart a couple times.


You're on your own, Son.


I'm the same way.
Link Posted: 1/23/2009 6:16:25 PM EDT
[#40]
Don't be a pussy. Anything growing on it will be killed by the fire.
Link Posted: 1/23/2009 6:39:34 PM EDT
[#41]
If it has an ammonia smell it's bad, otherwise grill it.
Link Posted: 1/23/2009 6:40:00 PM EDT
[#42]
Quoted:
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?

http://img408.imageshack.us/img408/1623/dsc0446gg3.jpg

I really don't want to drive to the store if I don't have to.




Dude I was a Meat Cutter for 7 years and we wouldn't even grind that mess into hamburger and believe me, they grind damn near ANYTHING into hamburger.
I wouldn't eat it but that is just me
Link Posted: 1/23/2009 6:43:09 PM EDT
[#43]
Quoted:
Quoted:
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?

http://img408.imageshack.us/img408/1623/dsc0446gg3.jpg

I really don't want to drive to the store if I don't have to.




Just starting to 'age'. I won't Grill'em until they get that lovely 'green' hue.


Green/Purple Hue is ok, those things look black to me?

Link Posted: 1/23/2009 6:44:51 PM EDT
[#44]
Link Posted: 1/23/2009 6:48:11 PM EDT
[#45]
ain't no freaken way.

but then, i do have a mental illness that makes me especially susceptible to food poisoning.
Link Posted: 1/23/2009 7:38:03 PM EDT
[#46]
Most hunters age fresh game meat for 3-5 days before cutting
Link Posted: 1/23/2009 7:43:18 PM EDT
[#47]
NOt only will it be ok, it will probably be tender and nice!
Fire will kill anything that got funky.

Dinner pic or fail.
Link Posted: 1/23/2009 7:43:56 PM EDT
[#48]
Quoted:
The fine restaurants age beef a lot longer than that.




There is a HUGE difference between how restaurants age beef and letting it sit around in your fridge.

The proper way to age meat is dry, hanging on a hook, and with certain temperature and humidity ranges.

The myth that you can "age" beef at home by leaving it sit around has killed and made alot of people sick.
Link Posted: 1/23/2009 7:47:36 PM EDT
[#49]
I'd eat it. They don't look that bad. Let us know if they are though.
Link Posted: 1/23/2009 7:55:45 PM EDT
[#50]
Quoted:
"Sell by" date is 1/18, they have turned a brownish color, one almost having a blue/green hue to it.

Too much risk?

http://img408.imageshack.us/img408/1623/dsc0446gg3.jpg

I really don't want to drive to the store if I don't have to.





My butcher always says, if you buy the red ones you are paying for the blood.  I buy them brown, then let them sit in the fridge for a while.  He is right.  Cook it up.  
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