To Eat or Not to Eat - Fresh Meat Edition

As a general rule, you shouldn’t keep meat longer than 4 days in the fridge. Though if it has been cured, smoked, or sealed using a cryovac or similar, the meat can last longer. 

If in doubt, throw it out!

The easiest way to check is to use the use by or best before date on the packaging. If that’s not an option - use the following steps:

Temperature/storage

Meat should be kept in a sealed container to prevent cross contamination. Most meat should be stored between 1°C and 4°C, although seafood should be stored over ice and as close to 1°C as possible. If meat has been kept at a higher temperature than this (e.g. left on the bench for 45 minutes), it must be cooked within 4 hours to minimise bacteria growth.

Sight/look

If there is any mould or spots, do not eat the meat. If the colour of the meat has drastically changed from when you purchased it, err on the side of caution.

Smell

Meat will typically have a mild and fresh smell, although seafood can have a stronger smell. Unless the smell of meat is already offputting to you - an offputting smell is a good way to tell meat is off. If it starts to smell sickly sweet, or sour that’s also a bad sign.

Touch/feel

Meat that’s good to eat will be slightly moist and (usually) firm. It should not feel sticky, slimy or really wet. 

Your senses are the second best way to help you decide to eat or not to eat the meat. If it looks, smells, or feels bad - don’t eat it. 

Have fun with your newfound knowledge, and stay safe in the kitchen!

P.S. If you haven’t already - check out the cool experiment on how to check the freshness of your eggs here!