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Lit
Posts: 9,053
Comments
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With enough booze you'll avoid getting sick
I'd eat it. I'm actually amazed by the color (still somewhat red given the 2+ week rest w/o being frozen).DFW - 1 LGBE & Happy to Adopt More... -
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I don't see how it's any different than a wet aged steak.
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Maybe, maybe not. Assuming it wasn't frozen, better if it has been just above freezing continuously. Bacteria is a risk when temp gets near 40. Protein can smell and look fine and put a hurt on you.
I've had food poisoning twice so I'm ultra-cautious. I would toss it unless it was frozen solid continuously.L BGE, XL appetite
Cape Coral, FL -
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That's a sell by date not a use by date. As long as it's been kept cold I'd cook it.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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I cut it open and smelled it and tried rinsing a couple times and it still stink. In the garbage now.
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Good call. Your future self will thank you. Nose is the best tester.DFW - 1 LGBE & Happy to Adopt More...
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I feel that vacuum packed meat always has a bit of a smell to it.
The butcher shop near me marinates varies cuts of meat, vacuum seals and puts a sell by date of at least two weeks on it.
maybe marinating cures the meat because of the salt?
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Phatchris said:I feel that vacuum packed meat always has a bit of a smell to it.
The butcher shop near me marinates varies cuts of meat, vacuum seals and puts a sell by date of at least two weeks on it.
maybe marinating cures the meat because of the salt? -
@Darby_Crenshaw is the expert.
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Lit said:Phatchris said:I feel that vacuum packed meat always has a bit of a smell to it.
The butcher shop near me marinates varies cuts of meat, vacuum seals and puts a sell by date of at least two weeks on it.
maybe marinating cures the meat because of the salt? -
pgprescott said:@Darby_Crenshaw is the expert.
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