When is Beef Bad? How to Tell if Your Beef Has Gone Bad

Beef is one of the most popular meats consumed around the world. It’s versatile, nutritious and delicious. However, like any perishable food, beef has a limited shelf life and can go bad if not stored and handled properly Knowing how to tell if your beef has gone bad is an important skill for any home cook. In this article, we’ll cover the signs of spoiled beef, proper storage techniques, safe handling practices and frequently asked questions about bad beef

Signs That Your Beef Has Gone Bad

There are several clear visual and olfactory indicators that your beef has spoiled and is no longer safe to eat

• Change in color: Fresh raw beef is bright red. As it starts to go bad, it will turn brown or grey. Cooked beef can also change color, becoming duller or greyer.

• Slimy texture: Spoiled beef will develop a tacky or slimy texture and feel. Fresh beef should be slightly moist but not overly sticky or mushy.

• Off odors: Bad beef gives off a sour, unpleasant smell. Trust your nose – if it smells “off,” don’t risk eating it.

• Mold growth: The presence of fuzzy white, green or blue mold is a sign of spoilage. Discard moldy beef immediately.

• Expired date: Beef should not be eaten past its printed expiration or use-by date. This date indicates when it’s no longer at peak freshness and quality.

If you notice any of these signs, it’s best to throw the beef away. Consuming spoiled beef can potentially cause foodborne illness. Don’t rely on cooking to make bad beef safe to eat.

Proper Storage and Handling

To maximize beef’s shelf life and prevent premature spoilage, follow these storage guidelines:

• Refrigerate beef at 40°F or below. Freeze for longer storage.

• Wrap beef tightly in plastic wrap or store in airtight containers. This prevents air exposure and moisture loss.

• Use ground beef within 1-2 days of purchase, steaks within 3-5 days and roasts within 3-7 days.

• Don’t let raw beef juices drip on other foods in the fridge, as this can spread bacteria.

• Marinate beef in the refrigerator, not at room temperature. Discard used marinade.

• Defrost frozen beef safely in the fridge, cold water or the microwave, never at room temperature.

• Cook beef thoroughly to an internal temperature of at least 145°F. Use a meat thermometer to confirm doneness.

Following basic food safety rules when storing, prepping and cooking beef can help prevent foodborne illnesses. Don’t take risks with questionable beef.

Frequently Asked Questions

Can I eat beef that smells a little off but looks OK?

No. Any unpleasant or sour aroma indicates spoilage. Even if the beef still looks red and not slimy, it’s safest to discard it.

What happens if I eat spoiled beef?

Consuming spoiled beef puts you at risk for food poisoning. Symptoms include nausea, vomiting, diarrhea, fever and stomach cramps.

Can I cook and eat beef past the expiration date?

It’s not recommended. Cooking can’t reverse the spoilage process or make spoiled beef safe for consumption. Always discard expired meat.

How can I tell if cooked beef is bad?

Signs that cooked beef has gone bad include dull, grey coloration, dry texture, and unpleasant odors. Leftovers should be discarded after 3-4 days in the fridge.

Is brown or grey ground beef safe to eat?

No. Discoloration on the exterior of ground beef indicates it has started to spoil, likely due to oxidation. Never eat ground beef that is brown or grey prior to cooking.

The Bottom Line

Knowing how to identify bad beef can prevent foodborne illness. Familiarize yourself with the common signs of spoilage like changes in color, texture and smell. Follow proper storage times, temperatures and handling techniques. When in doubt, remember the old adage – when meat is past its prime, it’s time to toss it out. Trust your eyes, nose and common sense to determine when beef has gone bad.