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superman
(Hive Bee)
11-13-04 04:08
No 541325
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is this steak still good to eat? expired yesterday
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ummm, the title pretty much covers it, hehe, thx
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jboogie
(Hive Bee)
11-13-04 04:28
No 541329
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ruth crists
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are we missin a picture?
yeah, its probably safe. at ruths, they got aged steaks. they start with a shoulder. it sits in 33° fridge for at least 30 days. then, the putrified, liquified green is scaped off. the bacteria literaly digest the meat for you, thus the tender and slightly acidic steak. a 50 pound shoulder ends up beeing a 30 pounds worth of strip steaks. and there 30 dollars a piece!
I think its fuckin gross, myself.
Don't you think if I had something intelligent to say, it would bee in my post?
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superman
(Hive Bee)
11-13-04 04:32
No 541331
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"are we missin a picture?
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"are we missin a picture?"
guess i could have been a bit more detailed. it's a T-bone from the crocery store, but the labeled expiry date is yesterday. it's uncooked, i'm stoned, and it's looking good :)
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jboogie
(Hive Bee)
11-13-04 04:38
No 541333
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go ahead...
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go ahead and cook it. ill watch this thread. if you dont report back by midnight, ill call the ambulance and report acute food poisoning. pm me your address, heheh.
but seriously, its good. just cook it throughly to bee on the safe side.
Don't you think if I had something intelligent to say, it would bee in my post?
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kingsofsleep
(Hive Addict)
11-13-04 04:55
No 541335
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dry aged beef - yum
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yeah, its probably safe.
Check for obvious signs of spoilage. Smell it and cook it at least to med well if there are any possible doubts to it's freshness.
What temp has it been stored at?
The process you are speaking of is called dry aging and it's the best tasting, most tender meat you can buy - basically you are getting rid of the enzymes that cause rigor mortis and improving the flavor...
The aging of beef is normally thought of as the time, in days, from slaughter until the carcass is broken down into retail cuts. The average industry time for aging beef before cutting the carcass into retail cuts is about seven days. Consumers can use the following guidelines in determining the length of time their beef should be aged.
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What Aging Does
Cooked, unaged beef has been described as "metallic" and lacking in typical beef flavor. Aging gives beef a flavor that has been described as "gamy." True beef flavor is fully developed after about 11 days of aging. The aged beef flavor increases with increasing aging time.
Aging also increases tenderness. It has been shown that during the aging process certain changes take place in portions of the structure of collagen and muscle fibers. Currently, it is thought that enzymatic-caused changes in the structure of muscle fibers are largely responsible for the increase in tenderness. It is known that tenderness decreases immediately after slaughter while rigor mortis takes place (taking 6 to 12 hours to complete); then tenderness increases gradually. Tenderness continues to increase up to 11 days, after which there is no increase in tenderness.
One study showed that maximum tenderness and progress of tenderization during aging varies among muscles and is associated with the color of the carcass lean. (See Animal Science folder F0-0688 for a discussion of "Dark-Cutting Beef.") In general, aging dark-cutting beef beyond seven days did little to increase tenderness. However, in carcasses where lean was lighter in color, tenderness continued to improve during up to 16 days of aging.
The tenderness effects of aging are more evident in carcasses from older animals than in the usually more tender lean from younger animals' carcasses.
Aging also decreases the shelf life of fresh meat products. Ground beef made from trimmings from aged beef carcasses usually has a shorter shelf life in the retail case and in your refrigerator, primarily because of increased microbial growth that occurs on certain parts of the carcass during the aging process.
Some research has demonstrated that as fresh meat ages, the activity of the various enzymes decreases and protective action against oxidation declines, thus increasing susceptibility to oxidation. This suggests that oxidation of fresh raw meat becomes increasingly important the more meat is aged.
During the aging process, one can also expect a loss of weight of the product. Because the lean (exclusive of trimmable fat and bone) is approximately 70 percent water, it's easy to see why there is a weight loss. The weight loss is caused by dehydration of the lean and fat. The weight loss occasionally occurs at tremendous proportions depending on relative humidity, amount of air flow and temperature of the aging cooler. During chilling of the hot carcass immediately after slaughter, the carcass will lose 2 to 3 percent of its weight because of moisture loss. Aging the carcass beyond this time will result in additional tissue shrinkage of 1 to 1.5 percent for each seven days. Carcasses with a thin external fat cover will lose more moisture than carcasses with a heavy fat cover. One study observed an 18 percent trim and shrink loss from loins aged 14 days in a 36 degrees F cooler.
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Consumer Preference
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.
The consumer preference for aged beef varies, as indicated in the following example. Two families went together and each purchased a side of beef from the same beef carcass. The carcass had been aged for 14 days. One family thought their beef had a wonderful flavor. The other family found the flavor of this aged beef to be objectionable.
The length of time to age beef is strictly a personal preference. Some people prefer aged beef, while other people find the aged beef flavor objectionable.
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How to Age Beef
If you are personally aging a beef carcass, remember some important considerations about aging. The beef carcass or side should be aged in sanitary surroundings. Also, the aging area should be free of products such as kerosene, gasoline, paint, onions, and fish, since the carcass will absorb these undesirable odors. Because meat is a perishable product, it can spoil at temperatures of 40 to 60 degrees F. Therefore, maintain the temperature at 30 to 35 degrees F while the beef carcass is being aged. Sawdust should not be used on floors because it will contribute to air contamination. Carcasses and wholesale cuts should be properly spaced to allow complete circulation of air around the product. Freezing the carcass temporarily stops the aging process and should be avoided.
Recently interest has increased in short-time (12 hours) aging at 60 to 66 degrees F to speed up the aging process. The carcass is then placed in a 32 to 34 degrees F cooler to chill and complete the aging process. This procedure benefits cow beef more than steer or heifer beef, because cow beef is usually less tender. Apparently, carcasses with a thin fat covering would benefit more than fatter carcasses. However, the effect of this short-time, high-temperature aging on bacterial growth on and in the carcass is not understood fully.
Also remember that fat protects the meat from dehydration. Therefore, if you are aging a beef carcass with very little fat, you can expect a higher weight loss during the aging process than would occur normally with a fatter carcass. Maintaining the aging cooler at 85 percent relative humidity will keep weight losses down during prolonged aging. Carcasses with little external fat are more likely to pickup undesirable cooler odors and should thus be aged no more than five days.
Because of the drying process that takes place during aging, molds often grow on the carcass. If this occurs, merely trim off the mold (and accompanying fat or lean) at the time of processing and discard it. Do not use this trimmed-off portion in ground beef.
Some believe that it is possible to age beef in the refrigerator in the unfrozen, retail cut form. Research concerning the effectiveness of this practice is lacking. However, if you try aging beef in the refrigerator, eat it before an off-odor or off-color develops.
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Dry vs. 'In The Bag'
The previous discussion has centered on aging carcasses and wholesale cuts (e.g., ribs and loins) in a cooler of some type. This process is referred to as "dry" aging. If you have an animal slaughtered at a plant or buy a side of beef, aging would likely take place in this manner.
Currently, about 90 percent of the beef shipped from the point of slaughter is shipped as boxed beef. Boxed beef is wholesale cuts packaged into vacuum packages (bags) and placed into a box for shipping. The retailer stores boxed beef under refrigeration until meat is needed for display and sale. The bag is opened and the meat cut into retail cuts. During the period meat is in the bag, it does actually age and is referred to as "aging in the bag."
There is considerable debate in the industry as to which process results in the most desirable flavor. Most people agree that dry aging results in a unique flavor. However, persons not familiar with dry aged beef often describe it as slightly "musty" in flavor when eaten for the first time. One study (J. Food Sci., 50:1544) observed that dry aging resulted in a more intense beef flavor compared with aging "in the bag." However, overall eating satisfaction was higher in cooked steaks aged "in the bag" because of fewer off-odors and off-flavors. It is known that the predominant microorganisms present after dry aging are the pseudomonads whereas the lactobacilli are the most prevalent in beef aged in the bag. It is also well-known that less shrinkage occurs with beef aged in the bag as compared with dry aging.
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Summary
Aging of beef is practiced to varying degrees in the meat industry. Your personal preference for the aged beef flavor strongly dictates how long you would age beef or how long you would recommend a processor to age a side of beef that you are purchasing. Keep in mind that as the length of aging time increases, so does the aged beef flavor, the tenderness, and the weight loss. The processor must use valuable cooler space to age your beef, so you must expect to pay a higher price per pound because of the additional expense involved.
For most consumers, aging beef 7 to 10 days will result in acceptable tenderness, desirable flavor and modest weight loss of the carcass. Carcasses with little or no fat cover should not be aged beyond 3 to 5 days.
http://www.extension.umn.edu/distribution/nutrition/DJ5968.html
http://www.foodnetwork.com/food/ck_culinary_qa/article/0%2C1971%2CFOOD_9796_1789579%2C00.html
http://www.askthemeatman.com/dry_aged_beef.htm
Cui peccare licet peccat minus - One who is allowed to sin, sins less. (Ovid)
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superman
(Hive Bee)
11-13-04 05:10
No 541336
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wow, thx for the info!
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wow, thx for the info! threw it on after i got jboogie's reply, good steak. usually eat filet mignon... but this is damn near as good!
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wareami
(Hive Addict)
11-13-04 12:55
No 541369
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Food Safety, Preparation and Storage Tips
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Damn Superman! Just dash my dreams all to peaces why don't ya!
I thought superman was impervious to everything except kryptonite!
Oh...and mortal morality laws forbidding stemcell research
In addition to what KOS stated about checking for signs of spoilage, it's a good idea to understand the scope behind the use of dates on perishable foodstuffs!
The how's, when's and why's of their use!
Preferably before you subject yourself or others to possible food poisoning
Food Safety, Preparation and Storage Tips
Package Dating of Food
The dates on packages of food are guidelines to help the consumer use food at its peak quality and before spoilage occurs. Generally, the dates on food apply only to unopened packages, and once opened, they should be used in one week.
Fresh meat and fish are dated with, "date of pack or manufacture", which refers to when the food was packed or processed for sale. Most now include a "use by" date. These foods are highly perishable and should be refrigerated and used within 5 days or less.
Ground beef should be used within a couple of days of purchase. If you can't use them within this time, freeze them. For a food storage chart, call your local extension office.
Dairy and fresh bakery products are labeled with a "freshness, pull-or sell-by" date, which refers to the last day the food should be sold. The date allows you a reasonable length of time or about one week to use the food. Milk is usually good at least 1 week after the "sell-by" date if kept under 40° F.
Frozen foods, fried snack foods, cereals, canned food, macaroni, rice and other foods are labeled with a "use before" or "best if used by" date after which the food is no longer at its best, but can be used safely.
Yeast and unbaked breads are labeled with an "expiration" or "use by" date, after which the food is no longer acceptable for consumption - it should not be bought, or used after the expiration or "use by" date.
Be sure to read food labels for food storage instructions such as "refrigerate after opening" or "keep frozen". Many labels now also include safe food handling instructions. For example, cook meats thoroughly, use a meat thermometer, wash hands and utensils after touching raw meats, and refrigerate.
The "use by" date on baby food and baby formulas should be strictly observed.
Resources:
Food Safety and Inspection Service, USDA, Food Safety Publication, Safe Storage, 1997.
http://www.fsis.usda.gov/OA/pubs/basics.pdf
USDA Meat and Poultry Hotline
1-800-535-4555
http://ag.arizona.edu/pubs/health/foodsafety/az1088.html
- Best if used by and use-by date: With emphasis on the best qualifier in this term, it means the product should retain maximum freshness, flavor and texture if used by this date. It is not a purchase-by or safety date. Beyond this date, the product begins to deteriorate, although it may still be edible.
- Expiration date: If you haven't used the product by this date, toss it out. Other dating terms are used as a basic guideline, but this one means what it says.
- Sell-by or pull-by date: This date is used by manufacturers to tell grocers when to remove their product from the shelves, but there is generally still some leeway for home usage. For example, milk often has a sell-by date, but the milk will usually still be good for at least a week beyond that date if properly refrigerated.
- Guaranteed fresh: This date is often used for perishable baked goods. Beyond this date, freshness is no longer guaranteed although it may still be edible.
- Pack date: This is the date the item was packed, most-used on canned and boxed goods. It is usually in the form of an encrypted code not easy to decipher. It may be coded by month (M), day (D), and year (Y), such as YYMMDD or MMDDYY. Or it may be coded using Julian (JJJ) numbers, where January 1 would be 001 and December 31 would be 365. In even more convoluted coding, letters A through M (omitting the letter I) are often assigned to the months, with A being January and M being December, plus a numeric day, either preceded or followed by the numeric year.
If the shoethrows fits...Ware Itout
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Osmium
(Stoni's sexual toy)
11-13-04 14:39
No 541378
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!
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Another good advice is USE SOME COMMON SENSE!
If you bought something manufactured three weeks ago and it expired yesterday then there is not much reason to believe it was ok to eat one or two days ago but suddenly, around last midnight, it somehow turned super toxic. As long as the packaging is still intact and it was stored under the right conditions. Always consider that most of the manufacturers rather be safe from lawsuits by customers affected by food poisoning. You will not die by eating something which expired a day ago. Over half of this planet's population would happily eat it anyway, because they don't have access to enough food to properly feed themselves and their families.
BUSH/CHENEY 2004! After all, it ain't my country!
www.american-buddha.com/addict.war.1.htm
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dumbjanitor
(Hive Bee)
11-13-04 20:01
No 541419
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????
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- Generally, the dates on food apply only to unopened packages, and once opened, they should be used in one week.-
Does this apply to condiments?, ie ketchup, salad dressing?
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wareami
(Hive Addict)
11-13-04 20:14
No 541421
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No...
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As Osmium says....common sense must be applied!
Ibee lived on the streets for years and probably ate better than most people just on the food others chucked in the dumpster.
Yeah Yeah...go ahead...make your dumpster diver jokes!
I chose that lifestyle and survived it.
Never once suffered a case of food poisoning on the streets.
Favorite places to hit were supermarket dumpsters(by law they have to toss foods beyond their "Sell by" dates) and delivery pizza joints.
Ohhhhh.....and Dunkin Donuts too!
But when you don't have to spend money on food, you have more resourses for other things!
Ibee ate like a King!
And drank like a fish too...but we'll not go there!
About condiments, many people that subjected themselves to food poisoning mistakenly blame mayonaisse when in fact it usually the food that the mayonaise is used on or with.
Mayo has vinegar in it that acts as a preservative.
One of my biggest pet-peeves is seeing people making Tuna Salad! You know....when they stick the same fork/knife into the Mayo jar they just used to get the tuna outta the can with and flaked the Tuna UP without washing the fork/knife first.
Mayo may have a shelf life for months....but little tuna flakes in mayo don't!
CONDIMENTS
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Don't forget to refrigerate and keep tabs on toppings and sandwich spreads after opening; condiments spoil, too.
Salsa 1 month
Chutney, mayonnaise 2 months
Salad dressings 3 months
Ketchup, jams and jellies, peanut butter 6 months
Mustard, soy sauce, Worcestershire sauce 1 year
If the shoethrows fits...Ware Itout
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midway
(Hive Bee)
11-13-04 21:48
No 541428
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for gods sake man shall we stir your coffee...
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for gods sake man shall we stir your coffee for you as well? jeez. should be rated as 'use logic to reach your own valid conclusion, as really you are in the best position to make such a conclusion' i think im safe in assuming that none of us here are meat spoilage specialists...hehehehe busting your chops. mid
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buz
(Hive Bee)
11-13-04 22:18
No 541434
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consuming funk:
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people can eat all manner of funky-ass food, and live thru it.
cheese; mushrooms; yeast; fermented vegetation; etc.
polar eskimoes once treasured maggot infested flesh and raw bear brains.
best used by
is for girly men
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