1. Look for an expiration date on the meat’s package.
Red meat has a shelf life of about 1-3 days if it is raw and 7-10 days if it is cooked. To avoid food poisoning, throw away any meat that has passed its expiration date.
2. Look for a bad odour in the meat. It’s most certainly rancid if your meat smells sour.
The smell of spoiled red meat is unique and unpleasant. If your meat has a terrible odour, throw it away, especially if the expiration date has passed.
To smell the meat, do not press your nose against it or get too close to it. To get a smell of the meat, cup your hand near the flesh and move it towards your face.
3. Red meat with a greenish colour should be avoided.
Meat that has turned green or greenish-brown is normally unfit to consume, though browning without a greenish hue is not always indicative of rotting. An iridescent sheen is a symptom of heat, light, and/or processing, but it is not always indicative of deterioration or poor quality.
If you’re unsure about the colour of a piece of meat, toss it out.
4. Examine the texture of the meat.
Red meat that has been spoiled is sticky to the touch. If you feel a slimy film on the meat, discard it. This usually indicates that bacteria has begun to proliferate on the meat.
5. Red meat that has been in your refrigerator for more than 5 days should be discarded.
Whether your meat is ground or cut determines how long it will last in the fridge. Ground meat can be kept in the refrigerator for up to two days after it has passed its sell-by date. Chopped meats, steaks, and roasts can last 3-5 days in the refrigerator.
Meat can be frozen to extend its shelf life. If you haven’t used your meat in a few days and don’t plan on using it, freeze it to avoid spoiling.
