The ins and outs of food safety and storage is knowledge essential for any meat-lover. All meats pose significant risks when not handled properly. Most people have had or know someone who has had a serious case of food poisoning. It’s not fun, and it can lead to terrible things.
To avoid spoiled meats, its best to abide by the following practices and guidelines. Using the tips below, your meats will last longer, taste better, and spoil less often.
People think that beef tenderloin is one of the softest, tastiest, and most expensive cuts of beef. On holidays and other special days when you want to serve something extra special, this is the best choice.
However, like all raw meats, beef tenderloin is perishable and has a limited shelf life in the refrigerator. Proper storage is crucial to ensure safety, quality, and to avoid food waste.
So how long does beef tenderloin last in the fridge? What are the signs of spoilage? How should you store it for maximum freshness? This article provides comprehensive guidelines on refrigerating beef tenderloin,
Overview of Beef Tenderloin Storage Times
The shelf life of raw beef tenderloin depends on a few key factors
- Type of packaging – vacuum sealed versus butcher paper
- Storage temperature – consistently at 40°F or below is ideal
- Handling and quality of the meat – avoid cross-contamination
Here are some general freshness timelines
- Vacuum-sealed: 5 to 7 days
- Store-wrapped in butcher/wax paper: 3 to 5 days
- Cooked tenderloin: 3 to 4 days
Always rely on your senses. If the beef tenderloin smells, feels, or looks funny, even if it’s still within these time frames, throw it away.
Maximizing Freshness in the Fridge
Proper storage is key to preserving beef tenderloin quality and safety. Follow these tips:
Store at 40°F or Below
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Set your refrigerator temperature to 40°F or below. Use a fridge thermometer to monitor.
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Avoid storing tenderloin in the refrigerator door, which fluctuates in temperature when opened. Place on a shelf towards the back.
Use Proper Packaging
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For raw tenderloin, vacuum-sealed packaging offers the longest shelf life. Re-wrap in butcher/wax paper if vacuum packaging is not available.
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For cooked tenderloin, store in air-tight containers or resealable bags.
Prevent Cross-Contamination
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Store raw beef tenderloin on the bottom shelf to prevent juices from dripping onto other foods.
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Never store raw and cooked meats together. Keep them separated.
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Use different cutting boards, plates, utensils for raw and cooked beef. Wash thoroughly between uses.
Portion for Use
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Separate beef tenderloin into portions to be used over the next few days. Avoid contaminating areas that won’t be cooked immediately.
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Wrap portions tightly in plastic wrap or foil. Place in bags or airtight containers.
Use Within Recommended Time
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Follow the recommended storage times listed above.
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When in doubt, remember the old adage: “When in doubt, throw it out.” Don’t risk getting sick from spoiled meat.
Signs of Spoiled Beef Tenderloin
Rely on your senses when determining if beef tenderloin has spoiled. Look for:
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Slimy texture – Normally tenderloin should be smooth and dry to the touch. Discard if slimy.
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Discoloration – Raw tenderloin is purplish-red when fresh. It turns brown, grey, or green as it spoils.
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Dull, faded color – Bright redness indicates freshness. Dull colors mean it’s past its prime.
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Weird odor – Smells rancid, sour, or unpleasant means spoilage bacteria is growing.
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Off tastes – Cooking small sample. If tastes off, don’t eat the rest.
Don’t taste tenderloin you suspect is spoiled – it’s not worth getting sick over. Play it safe and discard.
Storing Tenderloin for the Freezer
For longer term storage, beef tenderloin freezes well for 6-12 months when properly packaged. Here are some tips:
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Wrap tightly in plastic wrap, butcher paper, or place in freezer bags. Remove as much air as possible.
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For maximum freshness, vacuum seal tenderloin prior to freezing.
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Portion into useable sizes to avoid re-freezing after thawing.
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Label with contents and freeze-by date. This prevents mystery meats and freezer burn.
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Freeze immediately after purchasing. Don’t allow time for bacteria growth.
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Once thawed, use within 3-4 days and do not re-freeze.
Frequently Asked Questions
How long can I store beef tenderloin after defrosting from the freezer?
Defrosted beef tenderloin should be used within 3-4 days for safety and quality. Do not re-freeze tenderloin once it has been defrosted.
Can I re-freeze raw beef tenderloin if I don’t end up cooking it?
It is not recommended to refreeze raw beef tenderloin once thawed. Refreezing can compromise the texture and moisture content. Cook thawed tenderloin within 3-4 days or discard.
Is it safe to cook tenderloin that smells slightly off but is within the shelf life?
No, it is not worth the risk. Odors indicate spoilage bacteria is present and may produce toxins that can cause illness despite cooking. Play it safe and discard.
Can I store beef tenderloin in the original vacuum sealed packaging from the grocery store?
Yes, as long as the packaging remains intact with no punctures or leaks. Follow recommended fridge storage times, even for vacuum sealed packages.
How can you tell when cooked beef tenderloin goes bad?
Signs of spoilage in cooked tenderloin include foul odors, slimy texture, dull color, and mold growth. Discard cooked tenderloin after 3-4 days, or if any of these changes are noticed.
Is it safe to eat beef tenderloin after the use-by date if it looks and smells fine?
It is not recommended, as the use-by date accounts for a safety margin. Beef tenderloin close to or past its use-by date has a higher risk of harboring dangerous bacteria.
The Takeaway on Storing Beef Tenderloin
Beef tenderloin is a delicacy, but has a relatively short shelf life compared to other cuts. Follow these tips to safely maximize freshness:
- Refrigerate at 40°F or below
- Use proper packaging like vacuum sealing
- Separate raw from cooked
- Portion for use within recommended time frame
- Rely on senses – if in doubt, throw it out
With proper refrigeration and handling, you can safely store fresh tenderloin for 3-5 days raw, and 3-4 days cooked. Freeze for longer storage.
Always remember, it’s better to be safe than sorry when dealing with perishable meats. Don’t risk getting sick – discard any questionable beef tenderloin. With proper storage, you can enjoy every ounce of this mouthwatering cut.
What You Need to Know About Bacteria and Food Storage
Different types of bacteria are what cause food to spoil and lead to food poisoning. Here are a few helpful facts about meat-based bacteria from the USDA:
- Most bacteria thrive in temperatures between 40°and 140°F.
- Most bacteria require oxygen to grow.
- Most meat has two kinds of bacteria: bacteria that make food go bad and bacteria that make people sick.
- Most of the time, spoilage bacteria don’t make your food unsafe, but they do change the smell, color, and taste of meat.
- Pathogenic bacteria make food unsafe to eat, but they don’t change the way something smells, looks, or tastes. Your meat still smells, looks, and tastes fine even though toxic bacteria are present.
Bovine and equine pathogens can multiply quickly between 40° and 140°F, making meat poisonous in just two hours. Because of this, you should throw away any meat that has been out of the fridge for two hours or more right away.
Refrigerating meat is an excellent way to make sure it stays fresh for 24 hours or more. When refrigerated, poultry, seafood, variety meats, and ground beef usually stay fresh for 1-2 days, while steaks and chops of pork, veal, lamb, and venison will keep for 3-5 days. (You can use a reference chart like this one from Colorado State University for a full list of best-by refrigerator and freezer dates).
Make sure to practice smart food safety when refrigerating meats:
- Make sure your refrigerator is between 34° and 40°F.
- Put raw meat on the bottom shelf or in its own drawer.
- Put a plate under the meat when you store it, especially when it’s thawing, to catch the juices that run off.
- Clean your fridge regularly.
Storing Meat in The Freezer
If you want to keep meat for more than two or three days, freezing it is the best way to make sure it stays good. Mold and bacteria can’t grow as quickly on meat that has been frozen below 0°F. Depending on the source, this can keep the meat fresh for up to 12 months.
Here are some helpful tips when freezing meat:
- Make sure to remove meats from grocery store packaging. Trays and plastic wraps don’t keep out moisture vapor, so your meat will dry out and get freezer burn faster. Use butcher’s paper, a freezer bag, or a vacuum sealer to re-wrap them.
- Before you freeze your meats without a vacuum sealer (more on these in a moment), make sure to get rid of as much air as you can. Put butcher’s paper around your meat tightly and then tape the paper shut.
- It’s less likely that ice crystals will form on meat that is frozen quickly. When you thaw meat, ice crystals break down membranes, letting the juice escape. If you have a quick-freezing shelf, use it. If not, put ice packs or other frozen foods right on top of the meat to freeze it faster.
- You should only thaw meat in the fridge or cold water. It is very dangerous to let food thaw at room temperature, as it allows bacteria to grow.
A good vacuum sealer is by far your best tool for preserving quality longer when it comes to meat. Vacuum sealers work by removing all of the oxygen from the packaging you use to store your meats, meaning most bacteria have almost no chance at further growth. This can mean freezer storage times 3 to 5 times as long with comparable freshness. Here are a couple important points about vacuum sealers:
- Since there is no air to absorb the meat’s moisture, vacuum packing extends its shelf life by stopping freezer burn.
- When vacuum sealing meat, it’s important to follow safe ways to handle meat. Most bacteria are aerobic, which means they need oxygen to live. However, some dangerous bacteria are anaerobic, which means they don’t need oxygen and can grow in a vacuum. You should be careful not to get harmful bacteria on your meat and vacuum seal it with your food.
- Vacuum sealing can also make meat last longer in the fridge, but because anaerobic bacteria can grow at temperatures above 3°F, all vacuum-packed meats in the fridge should be opened and cooked within 10 days.
- For your safety, it’s important to know that vacuum sealing doesn’t change the USDA’s suggested storage times for chilled and frozen meats.
Some of the best cuts of meat to chill and freeze are steaks. They stay fresh longer when chilled and frozen than most other cuts of meat. This makes them particularly suited to vacuum-packing for long distance transportation. The steaks at Chicago Steak Company are all flash frozen and vacuum sealed in their own juices to keep the flavor. Watch this episode of Steak U TV with Chef Phillipe from Chicago Steak Company to see how well vacuum-packing keeps dry-aged steak fresh.
To keep meat as fresh as possible for as long as possible, you should know how to store it in the fridge. Raw meat should be stored below other items to avoid cross-contamination from accidental drippings. Keep raw meat on a plate covered with plastic wrap or an airtight covering. Raw meat typically stays fresh in the fridge for 1-2 days.
For long-term meat storage, the freezer is the best option. Follow these steps to store steak in the freezer: Put the meat in a vacuum-sealed bag and lay it flat in the freezer so air can flow around it and freeze it quickly.
If you want to eat the raw steak soon, put it in the fridge for one to two days to keep it fresh. Don’t think you’ll be able to eat it that quickly? Put the steak in vacuum-sealed bags and freeze it for up to 4 to 12 months.
Raw meat can stay in the refrigerator safely for up to five days, depending on the meat. Pork and deer meat can be kept in the fridge for three to five days without any problems, but steak and chicken should only be kept there for one to two days. Alternatively, freeze raw meat for longer storage.