Thursday I bought some stuff to make shishkabobs on Friday night. One of the things I bought was raw, cubed beef. I’m thinking to myself, “Self, this might be darn tastier if I marinated it in Worcestershire sauce overnight!”
So, yea verily, I pulled the beef out of the little styrofoam tray, dumped it into a tupperware container, and doused liberally about a 1/4 cup of Worcestershire.
That was Thursday night. I haven’t made my kabobs. I’ve gotta do it tomorrow.
My questions is, the beef went from a closed, sealed package to a closed, sealed package. It’s been refridgerated the whole time. It doesn’t smell funky or look off color. It should still be okay, right? :dubious:
Tripler
Anyone want in? I’ll save you a stick. Just bring beer.
Well, the USDA says you can safely refrigerate cuts of beef for three to five days and that you can marinate beef in the refrigerator for up to five days. I say go for it (if you haven’t already).
I agree with Internetlegend and the FDA. Three to five days seems about right. Your beef should taste great being in that Worcestershire sauce so long. When I make beef jerky, I let thin strips marinate in my own ultra-secret sauce for almost two days prior to drying and we haven’t suffered.
Yep, I had beef for dinner tonight and I live in Washington! With a 1998 Columbia Cellers reserve Merlot my T-bone was heavenly.
As long as it doesn’t smell rotten/rotting, you should be safe if it’s cooked well. This is my own experience talking, but I have had meat sit for up to a week in the fridge before cooking.
My question is, why not be a man and take the risk? I can see getting sick, even a hospital visit, but it’s very unlikely you’ll die from bad meat. Take a chance, should you stay healthy, you’ll remember it as an awesome meal. Otherwise, just stick to fresh kittens. (Boy, there’s a set up to get flamed!)
It depends on how many microbes, bacteria, etc were in it the day you bought it. They multiply each day.
Refridgeration, salt, sugar, etc all slow down the growth of microbes and preserve meat longer.
As a general rule, the more harmful microbes that are in meat, the longer you should cook it. Heat doesnt kill all of them, but it usually reduces most of their numbers.
Some “germs” are oderless, and tasteless, like botulism.
