Chuck Roast Still Good?

Carolina Q

Some time ago, I bought a chuck roast. It's cryovac'd. Put it in the freezer for future use. About 3 weeks ago, I moved it to the fridge to defrost for chili. Never got around to using it. Is this still safe to eat? As I understand it, I have essentially been wet aging it, no? Not concerned with the debate over wet vs dry aging, I just want to know if I should toss it or cook it. Haven't opened it to smell yet. What say you? Thanks!

caliking

Only one way to find out. If you can keep your lunch down after cracking it open, then cook it. 

Might be prudent to have a backup plan for whatever meal you’re planning this for, just in case things don’t seem right when you’re cooking it. 

caliking

For reference:
https://eggheadforum.com/discussion/1222112/stanky-lamb-chest

JohnInCarolina

My guess is that it's probably fine, Michael.  But I agree with @caliking - if it smells funky, don't let it near your monkey!

lousubcap

As noted, as long as the cryovac is completely in tact then you are in great shape.  I would bet there is no funk but if there is...when in doubt, throw it out.  

Canugghead

Agree with the smell test, however, I'd suggest try smelling other stuff (strong cheese?) first to confirm you didn't lose your sense of smell    jk 

PigBeanUs

Time in the freezer is irrelevant. Food can’t go bad in the freezer (safety-wise)

yes. You have been wet aging it. 

There’s a difference between fresh and safe. 

Day-old bread is not fresh. It is safe though. 

Month old eggs are not fresh, but they are safe. 

So. Assuming you have a fridge that properly keeps temps under 40, you should be safe. 

Now. Will it taste like a fresh store bought roast? Nope. 

It’s aged. It’s aging. Aging is (hold onto your hat) essentially decomposition. But controlled decomposition is what we’re after when we want to age. 

It may be brown on the exterior (some oxidation, although you said it was cryo-d).  It will not smell “fresh”. Fresh beef actually has no real smell. It’s basically water and fat. 

Me? I would not think twice. In fact, Alton Brown admits going six to eight weeks in cryo. 

But as a guy with millions of dollars and a large audience, he can’t *tell* anyone it’s “safe”.

Ignore the “smell it” advice. If food is unsafe, it doesn’t always smell. 

If your cryo is intact, and the temps are good, and it was properly handled... 

it’s up to you.
most guys throw it out because when their wife asks “is it still ok to eat”, they have no answer. And it is easier to do what the wife says than it is to get an understanding of the risk factors 

my wife buys the oldest meat in the case. 

The flesh of fresh red beef literally has no flavor. It is the fat in the beef which does. 

Aged beed is chemically different from fresh. Totally new flavors developed from enzymes at work breaking down flavorless protein. 

And bonus, being cryo’d, you won’t be wasting the best part by trimming off the dry-aged exterior like everyone does around here, because it isn’t photogenic, or their wives think it looks gross. 

Fun fact: got some duck confit going on 18 months in the fridge. 

Almost ready. 

Carolina Q

Thanks very much, guys. I appreciate the advice. I'll give it a shot - unless it smells rotten when I open it.

JRWhitee

I agree with the above...the nose knows..

caliking

To clarify, the smell/stench doesn’t necessarily mean that it’s “unsafe” to consume. 

But, it is challenging to proceed with a cook, when you first have to clear the vomitus from your nose. 

PigBeanUs

To clarify: food can smell fine and be unsafe

that was my point, at least. 

It’s pretty obvious that gag-inducing smells are bad

but off smells aren’t necessarily bad

pork in cryo, for example

the big point tho was that just because it doesn’t smell bad it doesn’t mean it’s good

the nose only knows when it’s patently obvious

kl8ton

It's still fine.  I've gone 4 weeks on cryo briskets multiple times.  Other than the time the cryo inflated like a balloon, all turned out well.