How long can meat stay good for in Fridge?

[goat]

Bought a flank steak on sunday night. Plan on cooking tom. Wrappped in my fridge at the moment.

 

[Macanudo]

Helpful info with a good chart

 

[utexas_61]

thanks mac. that is a really helpful site

 

[Macanudo]

Will all due credit, I got that from here. I asked this same question several years ago and someone had the link.

 

[goat]

Great Chart for freezing...thanks...but what about just in the Fridge?

 

[Steel Shank]

Mac is being too modest. It is widely known he is the foremeost authority on refrigerated foods. He lives in Alska, you know.

 

[S197HQQKEM]

sun to wed, nooooo problem.

at your upscale steak house they keep them in the fridge a heck of a lot longer than that.
The Link

 

[goat]

well that makes a heck of a lot of sense...thanks guys

 

[Macanudo]

Oops, sorry. I totally whiffed on this being in the fridge.

Steaks and Roasts - 3 or 4 days
Ground Beef - 1 or 2 days
Cooked Beef - 3 or 4 days
Chicken (Pieces) - 1 or 2 days
Chicken (Whole) - 1 or 2 days
Cooked Chicken - 3 or 4 days
Pork Chops and Roasts - 3 to 5 days
Cooked Pork - 3 to 4 days

 

[uisge beatha]

S197, let me know when you eat a piece of beef thats been stored in your fridge for 28 days w/out being vacuum packed.

OP - I wouldn't go much longer on the flank but more for freshness, not because of spoilage. You'd probably be ok til Friday if you don't care about the taste.

 

[dfw75201]

If I'm supposed to keep refrigerated chicken in the fridge for only 1-2 days, I should be dead.

 

[S197HQQKEM]

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[UTEE]

The stuff underneath is better than good, it's freaking great. Dry-aging is fantastic (of course, like everything, it's a matter of personal taste and there are actually some folks who don't like the flavor of dry-aged beef. I pity those people.

).

 

[uisge beatha]

OK, I'll give you that. I was thinking of something thin like the flank steak when I wrote that.

 

[Fanny McLonghorn]

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[goat]

Made the meat last night after 4 days in the fridge and it turned out really well......made a recipe out of men's health with grilled flank steak over mashed white beans and topped with red onions in a basalmic reduction. really good. the little lady really enjoyed the mashed beans. Just a little evoo and a few cloves of garlic, then mash and add half of a lemons juice and some s and p.

 

[badexcuse]

Anyone who's spent quite a bit around a kitchen knows smell rather than site is the best judge of whether refrigerated meat is good or not.

 

[TheFied]

I have read that wet-aging occurs in vacuum sealed containers. If so, why are steaks at HEB all wrapped in air? I bought a prime ribeye and NY strip for Saturday to grill; should I put these in a ziploc bag and get rid of as much air as I can?

 

[Sooner-Tuf]

If they are in those inflated looking tubs like wal-mart uses you should leave them alone.

Its nearly impossible to properly dry age a cut of meat. The whole carcass needs to be aged hanging and unfrozen to be considered dray aged. One thing to consider also is that when you dry age you lose about 30% of the meat by weight. Probably the number one reason it has become almost impossible to buy it in stores.

 

[Don Johnson]

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[S197HQQKEM]

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[kjgirl]

Here is a good chart.
The Link

 

[jcazes]

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[DigglerontheHoof]

Bacon is only good for 7 days? Damn, I've been eating rotten bacon for years. Hell, it might stay a month to six weeks and I'll still be frying it up.

We keep our fridge at 33, though, not 40.

Oh well, it hasn't given us so much as a tummy ache so far...

 

[S197HQQKEM]

7 days for bacon, hell bacon is one of the thing that they used to buy at the general store before going out on the range for weeks,


and if you look at the bottom, them times come from the food marketing institute which has an interest in you throwing out perfectly good food and going to the store and buying more.