It's disappointing to find a steak in your fridge past its "Sell By" date, but it might still be safe to eat. Knowing how to tell if a steak is bad is the only way to decide if the risk is worth it. This guide will help you determine if your steak is spoiled and should be discarded.
Top Reasons Raw Meat Goes Bad
From the moment an animal is slaughtered, the decomposition process starts resulting from physical and chemical changes to the meat that are aided by various naturally occurring bacteria growth. Although refrigeration slows this process, improper storage can lead to rapid bacterial growth, posing serious health risks such as gastrointestinal illnesses. Meat exposed to temperatures between 40°F and 140°F is particularly vulnerable. Raw steak left in the open air can attract bacteria and insects, such as flies, which lay eggs that can hatch into maggots within 24 to 48 hours. Many species of fly eggs can tolerate freezing temperatures and will hatch once the meat warms back up. The USDA estimates that Americans eat between one and two pounds of flies, fly eggs, and maggots each year.
Preventing maggots is all about proper handling and storing raw meat. The less exposure meat has to environments with flies, the less chance of contamination. Maggots can survive temperatures above 115 °F but are killed beyond 120 °F.
The most common way that steak goes bad is through freezer burn. This condition happens when meat is exposed to air at freezing temperatures. Air and cold interact to cause the muscle cells to burst. Oxidation turns the meat gray and leaves it dry.
Common causes of spoilage include:
- Temperature Abuse: Meat left at improper temperatures.
- Exposure to Air: Leads to bacterial growth and freezer burn.
Signs of Spoiled Steak
- Smell: A spoiled steak emits a strong, pungent odor, often described as similar to rotten eggs, sulfur, or ammonia. Gasses released during decomposition are the cause of the bad smell.
- Texture: A slimy film indicates bacterial growth on the surface. Freezer-burned steak appears hard and brown.
- Color: Fresh steak is bright red. Brown or gray steaks, especially with red liquid (myoglobin) in the package, are signs of spoilage.
Special Case: Dry-Aged Steak
Dry-aging is a process that allows the surface of the meat to air dry, resulting in a tighter texture and better moisture retention when the steak is cooked. Dry-aging beef in controlled conditions prevents harmful bacteria growth and enhances flavor. Dry-aged steaks often have a slight mushroom-like flavor because the meat develops non-harmful fungi that grow slowly at low temperatures. This fungi also prevents other bacteria and types of fungi from growing.
However, the dry-aged meat should not be slimy or smell rotten. Home dry-aging is risky without proper air circulation and temperature control. Typically dry-aging is done in cold, dry air that circulates well around the meat. This is why it is not recommended to dry-age in your refrigerator. The lack of air circulation allows harmful bacteria to develop.
Safe Consumption Guidelines
- Never eat rotten meat: Cooking cannot remove harmful toxins produced by bacteria, which can cause severe illness. Some toxins can cause mild symptoms such as an upset stomach, but others can lead to serious illnesses, hospitalization, or even death.
- Trimming spoiled parts: This is ineffective, as toxins can seep through the meat and permeate the entire cut.
- Freezer-burned meat: While not dangerous, it can taste off. You can simply cut off the freezer-burnt parts that are brownish in color and the rest of the meat should be fine. If the damage is extensive, the meat can be used for dog food or, if minor, cooked after trimming the affected parts.
Preventing Spoilage
- Storage: Keep steaks in the refrigerator if used within 24 hours, otherwise, freeze them. Use vacuum-sealed bags to prevent air exposure and freezer burn. Double-wrap with plastic and foil if vacuum sealing isn’t an option.
- Selection: Choose bright red steaks at the store, avoiding tough, brown, or gray steak with excessive liquid or an off smell through the packaging. Always check the sell-by date.
Final Thoughts
Recognizing spoiled steak relies on your senses. A bad odor and slimy texture are clear indicators. Always handle and store raw steak properly to prevent spoilage. If in doubt, discard it to avoid health risks. Using a vacuum sealer can help maintain steak quality and prevent spoilage or freezer burn.
