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Thread: How do I know when steak in the package is too old to cook?

  1. #1

    How do I know when steak in the package is too old to cook?

    I purchased some prime NY strips last week at HEB, and they are brownish now, one even looking a tiny bit green.

    Someone told me that I can just scrap it off and sear the $#@! out of it - and there will be no problems.

    Thoughts?

  2. #2
    did you post on every food thread just so you could start this one?

  3. #3
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    go for it. report back if you are still alive

  4. #4
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    its like you just wet aged them at home!

    butcher the outer layer off. smell the inner. if it smells off. chunk that $#@!. shouldve vacuum-sealed and froze those bitches

  5. #5
    Prime NY Strip is what? $9.99 a lb? So you are risking some nasty salmonella $#@! for what is probably $15 worth of steak? And "seared the $#@! out of it" steak at that? Not worth the risk.

  6. #6
    Pics... if that helps.


  7. #7
    Quote Originally Posted by To be named later
    Prime NY Strip is what? $9.99 a lb? So you are risking some nasty salmonella $#@! for what is probably $15 worth of steak? And "seared the $#@! out of it" steak at that? Not worth the risk.
    True, but more than anything I just don't want to make a trip to the store.

  8. #8
    Banned Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard.
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    Quote Originally Posted by scottsins
    did you post on every food thread just so you could start this one?
    Damn. He really did post on pretty much every food thread. There's like 20 of 'em in a ten-minute period.

    That's determination.

  9. #9
    Yeah... I'm dogged that way.

  10. #10
    Not worth the risk.

    The "sell by" date is the 18th? Which probably means it was packed on the 16th? Personally, the 18th, sure. The 19th? maybe. But a week after the "sell by" date? No way.

    One trip to the store is a lot better than 800 trips to the restroom.

  11. #11
    Quote Originally Posted by To be named later
    Not worth the risk.

    The "sell by" date is the 18th? Which probably means it was packed on the 16th? Personally, the 18th, sure. The 19th? maybe. But a week after the "sell by" date? No way.

    One trip to the store is a lot better than 800 trips to the restroom.
    What's the difference between this and 'dry aged' beef at a restaurant?

  12. #12
    You are not dry aging it. That is the difference.

  13. #13
    Some guys on this thread seem to feel fine with it..
    http://www.ar15.com/forums/topic.htm...=820288&page=1

  14. #14
    thanks obama jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt has a gigantic e-peen. jt's Avatar
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    eat it

  15. #15
    Sure, but one guy says to be safe, get internal temp to 170. If eat steak cooked that much, you do not deserve to purchase prime steaks, or anything else to eat for that matter.

  16. #16
    Quote Originally Posted by scottsins
    Sure, but one guy says to be safe, get internal temp to 170. If eat steak cooked that much, you do not deserve to purchase prime steaks, or anything else to eat for that matter.

    Wow... scottsitsin$#@!... that is tremendously helpful!

  17. #17
    asshat texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch can play the whole course with a 4 iron. At night. texashooch's Avatar
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    alright Scottsins, I'm in agreement now. MC it is.

  18. #18
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    Yeah, grayish steaks are actually a good thing. Nearly black like that and with a greenish tint like you say, I'd pitch them. Those look older than a week, though.

  19. #19
    asshat ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard. ChiefK slams and goes hard.
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    Dude, don't do it. Put the rancid meat down. It's just not worth the risk. Even if it doesn't make you sick, I dare you to eat it and not think that it tastes funny. $#@! that $#@!. Punt!

  20. #20
    Quote Originally Posted by GlockandRoll
    Wow... scottsitsin$#@!... that is tremendously helpful!
    He has a point -- if you're willing to torch a prime steak to the point where it's well done, then just pitch the prime you bought and go pick up some "select" crap for $3/lb or so. You won't notice the difference, other than the fact you won't spend the night (best case) hovering over the toilet (choose your outlet).

  21. #21
    Jerkass next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn.
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    I say eat them, but that's because I don't like you or care about you. nothing personal

  22. #22
    asshat Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey might be a clever chap. or know the right people. know what i mean, nudge nudge? Jive Turkey's Avatar
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    it will make a better story if you cook them, take pictures, then eat them. and then throw up. and then take more pictures.

    then post. on Nasty's.

  23. #23

  24. #24
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    eat it. now.

  25. #25
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    a real man would make tartare

  26. #26
    Jerkass next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn. next2naus is probably pretty witty. or good at photoshop. or porn.
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    do it, do it

  27. #27
    asshat Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper's Avatar
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    did you keep them in the refrigerator or freezer?

  28. #28
    fridge

  29. #29
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    If you have a can of Wolf Brand Chili to go on the side, then I say go for it.

  30. #30
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    Good god.

  31. #31
    asshat Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper is probably pretty witty. or good at photoshop. or porn. Mack Tripper's Avatar
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    Quote Originally Posted by GlockandRoll
    fridge
    Yeah, don't eat it. For future reference, put it in the freezer if you're gonna wait several days to cook it.

  32. #32
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    Any good steak should not be left in the fridge/freezer at all. Should have cooked that $#@! when you bought it.

  33. #33
    Meat or chicken ideally needs to be consumed the next day after purchase, 2nd day at max.

    FYI: check the dates. Don't grab the package that says it was packaged yesterday when there are plenty of other packages that say they were packaged today.

  34. #34
    Actually, it was probably the best home-cooked steak I have ever tasted... ever.

  35. #35
    Banned Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard. Tasmaniac slams and goes hard.
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    Next time you get a hankerin' for some venison...


  36. #36
    Seriously... it was fantastic.
    I've got some NY strip left if anyone wants some, I can warm it up in the oven.

  37. #37
    what you can do next time is cut off the top and bottom layers that are discolored, rinse the steak off and then pat it dry with paper towels. hopefully the steak now doesn't have any discoloration. if it does, chunk it. if it doesn't, let it sit at room temp for 10 mins. after 10 mins if the top of the steak feels slimy don't eat it. if it's not slimy, put your nose about 2 inches away and smell it. if it doesn't smell like dead meat you can eat it. if it's a faint smell i'd through it away.

  38. #38
    Quote Originally Posted by GlockandRoll
    Actually, it was probably the best home-cooked steak I have ever tasted... ever.
    Well, I would suppose that any piece of meat that has a good head start on the decomposing process would be a little more tender than fresh meat, yknow.

    Nearly every post here said "Don't do it".......so why did you bother asking if you weren't going to listen to the advice anyway?

  39. #39
    Quote Originally Posted by To be named later
    Well, I would suppose that any piece of meat that has a good head start on the decomposing process would be a little more tender than fresh meat, yknow.

    Nearly every post here said "Don't do it".......so why did you bother asking if you weren't going to listen to the advice anyway?
    Great question... I called a friend that owned a restaurant, and many other people that are big into grilling, one even being a butcher, that said as long as it doesn't smell like ammonia and have slime on it I'm OK.

  40. #40
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    Quote Originally Posted by To be named later
    Meat or chicken ideally needs to be consumed the next day after purchase, 2nd day at max.
    i dont think so brah

  41. #41
    asshat Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese can play the whole course with a 4 iron. At night. Cheese's Avatar
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    so what does it mean when a steakhouse says its been aged 21 days

    carmelized? (sp?)

  42. #42
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    Quote Originally Posted by To be named later
    Well, I would suppose that any piece of meat that has a good head start on the decomposing process would be a little more tender than fresh meat, yknow.

    Nearly every post here said "Don't do it".......so why did you bother asking if you weren't going to listen to the advice anyway?
    I said he should go for it.

  43. #43
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    Oh I believe there's still plenty of time for the bubble guts and vomitice to set in.

    *crosses fingers*

  44. #44
    Quote Originally Posted by SubliminalHorn
    Oh I believe there's still plenty of time for the bubble guts and vomitice to set in.

    *crosses fingers*

    [evil laugh]MWUHAHAHA![/evil laugh]
    FIFY

  45. #45
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    Quote Originally Posted by GlockandRoll
    Great question... I called a friend that owned a restaurant, and many other people that are big into grilling, one even being a butcher, that said as long as it doesn't smell like ammonia and have slime on it I'm OK.
    Read an article a while back on restaurants. Essentially, it said to never ever order a steak well done. Because this kind of meat is kept in a vat for exactly that purpose.

  46. #46
    asshat flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco grows his own roses flaco's Avatar
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    You can usually tell pretty quickly when it hits a hot skillet if it is ruined. It will really stink.

  47. #47
    Quote Originally Posted by Cheese
    so what does it mean when a steakhouse says its been aged 21 days

    carmelized? (sp?)
    they dry age it. not sealed up, allowed to sit at a certain temp for a number of days.

  48. #48
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    Quote Originally Posted by Cheese
    so what does it mean when a steakhouse says its been aged 21 days

    carmelized? (sp?)
    aging meat is allowing butchered meat to sit while the enzymes break down the hard tissues

    they do this in a controlled environment - temperature, humidity, and air flow

    the 2 techniques are:
    dry aged - where the meat sits "open" in a locker
    or wet aged - meat sits in a sealed package

    in a dry aging environment some of the fluids evaporates , "concentrating" the flavor.
    wet aging retains fluids (mass) so sellers get more money out of it.

    thus it can be said traditionalists prefer dry-aging

    typically these are done from 14-21 days.

    aged meats look nasty and browned on the outside


    cut into it to reveal the pretty red color most expect


    be aware that some retailers just pack their meat in CO to add artificial cherry red look

  49. #49
    asshat Durkee is probably perfectly normal.  Probably. Maybe. Who cares? Durkee is probably perfectly normal.  Probably. Maybe. Who cares? Durkee is probably perfectly normal.  Probably. Maybe. Who cares? Durkee is probably perfectly normal.  Probably. Maybe. Who cares? Durkee is probably perfectly normal.  Probably. Maybe. Who cares? Durkee is probably perfectly normal.  Probably. Maybe. Who cares?
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    If the meat has maggots writhing around in it, it's probably a good idea not to eat it.

    But a little green or gray?? No problem! Just eat it, grab your $#@! tickets and a good book, and enjoy your two day throne ride.

  50. #50
    $#@! that. Just from those pics I'd pitch 'em

    A good rule of thumb should be that if your steaks are gross enough to ask ppl whether or not you can eat them, don't eat them

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