- Any ground meat should be used within one to two days of purchase, and cuts of beef within three to five days.
- Beef that has gone bad will develop a slimy or sticky texture and smell bad or "off."
- If beef develops a grayish color, that doesn't necessarily mean it has gone bad.
- Don't taste meat to determine if it's safe to eat or not. Call the USDA's hotline.
- Visit INSIDER's homepage for more stories.
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Americans eat about 24.8 billion pounds of beef every year. It's a staple of refrigerators and freezers across the world, but many people have a hard time determining if their meat has gone bad.
Argyris Magoulas, a specialist at the USDA's Food Safety and Inspection Service, spoke to INSIDER about when beef is safe to eat and when it should be thrown away.
Here are three ways to tell if your beef is expired.
It's been in your refrigerator too long
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.
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"You really don't want to wait until it smells or shows signs of spoilage to discard it," Magoulas said. "You want to go by recommended storage times."
There's no limit to how long meat can be safely kept in the freezer, where it's too cold for bacteria to develop. But meat that has been frozen for a long time tends to dry out. Magoulas recommends keeping steaks for no longer than 6 to 12 months for the best quality.
The texture and smell seem "off"
If the beef is sticky, slimy, tacky, or smells bad, toss it.
"If you leave ground beef in the refrigerator, eventually it will start to spoil after so many days," Magoulas said. "Typically with meats, they'll be sticky, slimy, and have off or foul odors."
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A grayish color doesn't necessarily mean that beef has gone bad, but it's worth a second look
Beef can sometimes develop a brown color due to metmyoglobin, a chemical reaction that occurs when the myoglobin in meat is exposed to oxygen. Freezing meat can also change its appearance. As long as the change in color isn't accompanied by other signs of spoilage, it should be fine.
"It's not unusual to see that off color," Magoulas said. "The color of meat sometimes changes. If it doesn't smell or have stickiness and was bought by the 'sell by' date, it should be okay. If it's smelling and sticky, then you don't want it."
If you're still not sure, better safe than sorry
Concerned carnivores can get more detailed guidance from the USDA's toll-free Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), available on weekdays from 10 a.m. to 6 p.m. ET. There's also a wealth of online resources available 24 hours a day.
Magoulas urges people with questions about their meat to make use of the USDA's expertise instead of tasting something that you think might be spoiled and risking food poisoning.
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"Never taste to determine safety," he said. "Call us."
As an enthusiast with a profound understanding of food safety, particularly in the realm of meat preservation, I'm well-equipped to delve into the concepts mentioned in the article. My expertise stems from a comprehensive knowledge base, including information about the USDA's guidelines, chemical reactions in meat, and the impact of storage conditions on meat quality.
Let's break down the key concepts discussed in the article:
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Meat Storage Recommendations:
- The USDA recommends specific timeframes for consuming ground meat (1-2 days) and cuts of beef (3-5 days) after purchase.
- The emphasis is on adhering to these storage times rather than relying on sensory cues like smell or appearance to determine spoilage.
-
Freezer Storage:
- While there's no strict time limit for keeping meat in the freezer, it's highlighted that extended freezing can lead to the meat drying out.
- A suggested timeframe of 6 to 12 months is provided for keeping steaks in the freezer for optimal quality.
-
Signs of Spoilage:
- The article mentions specific indicators of spoiled meat: a sticky, slimy, or tacky texture, accompanied by a bad or off odor.
- Contrary to common belief, a grayish color in beef doesn't necessarily indicate spoilage. The article explains that this change can be due to a chemical reaction involving metmyoglobin when meat is exposed to oxygen.
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Metmyoglobin and Color Changes:
- Metmyoglobin is identified as the chemical responsible for the brown color that beef can sometimes develop.
- Freezing meat is acknowledged as a factor that can alter its appearance, and as long as the color change isn't accompanied by other spoilage signs, the meat is considered safe to consume.
-
Safety Precautions:
- A crucial piece of advice is not to taste meat to determine its safety. Instead, the article strongly recommends using the USDA's resources, such as the Meat and Poultry Hotline, to seek guidance.
- The USDA hotline (1-888-MPHotline) is available on weekdays from 10 a.m. to 6 p.m. ET, offering detailed guidance on food safety concerns.
In conclusion, understanding the USDA's guidelines, recognizing signs of spoilage, and being aware of factors like metmyoglobin and freezer storage conditions are essential for ensuring the safety and quality of consumed meat. The overarching message is clear: prioritize recommended storage times and seek expert advice rather than relying solely on sensory cues.
