Safe to eat?

More than likely it's fine.  Give it the old sniff test.  

I'd eat it!

Me: (yelling across two rooms holding a foil wrapped mystery hunk of meat) "Honey,is this still good?"
Her: "Smell it!"
Me: "It doesn't have a smell"
Her: "It's still good"

When in doubt - throw it out!

SoCalTim said:

When in doubt - throw it out!

I would be in this camp if it were poultry maybe. I will agree, if you are in doubt, prolly not worth it. 

That  said, I would cook it personally. 

I don't know.... You better let me try that to make sure it's good!!

fishindoc said:

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Foghorn said:

That doesn't look safe.  If there is any left you better send it to me for proper disposal. 

Riiight,

Was worth a shot.

Homebrewguy said:

I never thaw in the fridge or under water (except the Thanksgiving Turkey). Never had an issue with getting sick from what I cook.

I've read hundreds of case reports of food poisoning, over the years.  Probably every single one of them had been doing the same stuff for many years with no problem.... Until they did.

I'm looking at a case report right now where a church barbecue dinner made 71 people sick, put 13 of them in the hospital, but they'd been doing that for FIFTY YEARS and never had a problem before then!  The pastor "... said up to 5,000 people come for barbecue pork and chicken and such an outbreak has never happened before..."

Again and again and again, you can do it wrong and be fine most of the time.  It's just that it's not a risk of catching a bad cold; it's a risk of being desperately, miserably sick, and making others that way, too.  Elderly people and young children sometimes DIE from food poisoning.

What reason could there possibly be to suppose that we know more about this than people like those in the CDC (Centers for Disease Control and Prevention) who spend their lives studying this stuff and have the facts about people getting sick and dying, and what caused it, and how to prevent it?

@Darby_Crenshaw

I was shocked to see a safe to eat thread without a Darby comment.  I love reading the Darby take.  Where is @SGH BTW?

If the meat was STILL COLD TO TOUCH when he he put it back in the fridge, there is NO PROBLEM...............no sniff test needed, and no need to chuck the meat.

Should we all thaw under Level 4 Dangerous Pathogen protocol.......just in case Eboli might skulk its way into the meat.............airlocks, anybody? 

Being careful is fine.................being paranoid is another..............

SGH said:

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kl8ton said:

  Where is @SGH BTW?

I'm still hanging in here my friend. For the past couple of weeks I have been real busy remoldeling my mothers home when I'm not at work. I was out of town this past weekend cooking at the crawfish festival in NO. Between remoldeling, work and helping out buddies when and where I can, I just haven't had much time to spend on the forum lately. However with a little luck, and a blessing from the Thunder Gods, I will be back in full force real soon hopefully.  

May the Thunder Gods adore you with blessings Scottie!  Good to see you here brother.

for future reference, bacteria are ON the meat, not in it.

the surface was the warmest part of the meat, so yeah, that's the part to worry about.

it is true that the nose knows absolutely nothing, as @theophan says. 

i probably would have eaten it myself, but ten hours on a thinner chunk of beef is a little borderline.  comes down to personal comfort level.

i'm certainly not one to toss out meat.