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Is this meat bad?
- Thread starter eat big
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heatherrae
Guest
does it smell fresh? where did you buy it? It sounds like it has been frozen and thawed. ????
vansmack2000
New member
sear 30 seconds on each side, your good to go
eat big
New member
With steaks (or any other cut of beef, versus ground meat) you go by smell, and if it smells funky you give it a quick rinse under the cold tap, dry with a paper towel THEN smell (the blood can spoil long before the meat).
But what Blueta said is true, green is bad, but cuts of meat can range in colors from bright red to grayish and still be perfectly fine.
But what Blueta said is true, green is bad, but cuts of meat can range in colors from bright red to grayish and still be perfectly fine.
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heatherrae
Guest
It looks okay. Sniff it. If it smells like it isn't fresh, throw it out.
digimon7068
New member
absolutely nothing wrong with it. . .chow down!
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jenscats5
Guest
eat big said:
No it smells like......beef....
and it can change color due to it's reaction with air.....it looks ok, you should be fine....
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jenscats5
Guest
jackangel said:
You're not paranoid if the people you think are out to get you really are....
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jenscats5
Guest
jackangel said:
((((((((((((E HUG))))))))))
E pats head....it'll be ok....buck up lil camper...
digimon7068
New member
i got some bad meat. . .think i'll go home and try to feed it to my wife. . .
needtogetaas
New member
When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. The myoglobin in the meat binds this oxygen, forming oxymyoglobin and giving the meat a red color. However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. This compound turns the raw meat a brown color. The meat is usually still safe to eat when cooked, but the brown, unappealing color turns off most consumers. To avoid having your fresh meat turn brown, use it as soon as possible after purchasing it.eat big said:
its still good bro.
string_bean00
New member
I cooked two steaks that were rotten green one time, and they stunk up the kitchen for a week. I took one bite just to see what rotten meat tastes like and I came close to puking.
needtogetaas
New member
a bottle of soy sauce and a bottle of wistashire sauce and you would not have noticed the deference.string_bean00 said:
string_bean00
New member
needtogetas said:a bottle of soy sauce and a bottle of wistashire sauce and you would not have noticed the deference.
I think my digestive system would have. These steaks were solid green. Were sitting in the fridge for four or five weeks.
I thought the green would "cook off". I was wrong
Chicken, pork, fish, ground beef, absolutely (especially if there's a chance you may undercook the food), but cuts of beef are totally different.Smurfy said:
And, too, thorough cooking kills the kind of nasties that could hurt you, on fresh food, anyway (canned, that's different, and ain't a whole lot you can do about salads). But if the meat/bacteria thing really worries you, IMO it's worth it to invest in digital thermometer with a meat probe.
But think of it this way, if you go to a good steakhouse, like Ruth Chris, you get a dry aged steak, some of those primal cuts have been hanging up for 3 months or so. Granted, it's a temperature controlled environment, but still were not talking freezer.
string_bean00
New member
jh1 said:
Nah it was 80% curiosity. Thought it would put some hair on my chest or something.
After the horrible taste I drove down to Burger King and got two Whoppers.
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jenscats5
Guest
Mr. dB said:
It wasn't to use up all the extra anchovies sitting around??
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the_clockwork
Guest
Do Not Eat It!!! Holy Shit That Is Classic Bird Flu!!!
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jenscats5
Guest
the_clockwork said:
How can there be bird flu in steak??
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