If you don’t store your steak correctly—or you store it for too long—it will go bad.
Dry aged beef is beef that has been aged in a temperature and humidity controlled environment for weeks or even months to allow natural enzymatic and biochemical processes to enhance its flavor and texture. While dry aging can result in incredibly tender and flavorful steaks, there is always a risk that the meat can spoil during the prolonged aging process. Here are some tips on how to tell if your dry aged beef has gone bad:
Check the Color
Fresh dry aged beef should have a deep burgundy red color As beef ages, it will become progressively darker, taking on deep purple and even brown hues This color change is normal and even desirable, as it indicates the concentration of beefy flavor compounds.
However, if the meat has become grayish or greenish, those are signs of spoilage. Gray coloration means the meat’s oxygen has been depleted, allowing anaerobic bacteria to thrive. Green spots are usually mold. If you see these colors, the dry aged beef should not be consumed.
Give it a Sniff
Properly dry aged beef will have a nutty, cheese-like aroma. This comes from enzymes breaking down fat and protein. However, if you detect sour, ammonia, or rotten odors, that indicates spoilage bacteria have set in. Gasses released during decomposition are the cause of the bad smell.
Trust your nose – rancid dry aged beef should never be eaten. The smell test is one of the best ways to determine if your meat is still good.
Check for Slime
A high-quality dry aged steak should feel slightly tacky, but not overtly slimy. A slippery glossy surface texture or visible slime is a sign of contamination by spoilage microorganisms. Rotten meat often has a slimy film that is made of harmful bacteria growing on the surface. A slimy steak is a definite sign of spoilage.
Know Your Source
Always source dry aged beef from reputable suppliers with high standards for sanitation and refrigeration. Dry aging requires very specific temperature and humidity conditions to prevent rot. Buying from a trusted purveyor helps ensure your meat was aged properly.
Ask your butcher about their dry aging protocol and inspect the premises yourself if possible. This gives you confidence in the quality and safety of their products.
Watch the Clock
While a good dry aging room can keep beef fresh for months, the clock starts ticking as soon as the meat exits. Once purchased, dry aged beef should be consumed within 7-10 days.
Mark the date on your packages and be diligent about using within that window. The prolonged aging process makes the meat more perishable once removed from controlled conditions.
Know When to Toss It
If your dry aged beef exhibits any of the following traits, it is no longer safe for consumption:
- Grayish, greenish or unnatural colors
- Slimy texture or visible slime
- Rancid, sour or ammonia odors
- Mold presence
- Expired 7-10 day window after purchasing
When in doubt, remember the old adage – when meat has gone bad, it is better to be safe than sorry. Don’t risk getting sick from rotten meat.
By following these tips, you can catch spoiled dry aged beef before it reaches your plate. Taking care to source quality meat and use it promptly will help you enjoy the full benefits of this sublime cooking ingredient. Trust your senses, follow expiration dates, and seek out reputable suppliers for the optimal dry aged beef experience.
What Is Steak Supposed To Smell Like?
Good, fresh steak has a slightly sweet and metallic smell. Bad steak, on the other hand, has a much stronger and pungent, foul odor.
# It’s Past The Use-By Date
Another good way to tell if your steak is bad or not is to look at the different “best by” dates on it.
The sell-by date is the last day the grocery store should put the steak out for sale. If this date has passed, it doesn’t mean your steak is bad, but it is a good sign of how fresh it is.
Generally, it’s still safe to eat a steak that’s 3-5 days past the sell-by date. Though with each day that passes, the quality of the meat may decline as it’s less fresh.
Some butchers, like at Whole Foods, have a packed-on date they print on their labels. The packed-on date is the date the steak was packaged.
The “packed-on” date is not an expiration date, but it can help you figure out how long to keep the steak in the fridge. You should either cook or freeze your steak within 3-5 days of the packed-on date.
If you haven’t frozen your steak and the “use-by” date has passed, it may not be safe to eat anymore. The use-by date is the last date the steak will be at its peak quality.
While the use-by date is helpful, it’s not a guarantee that your steak will be bad.
Most steaks don’t have expiration dates, but if they do, that means the last day you should eat the steak.
You don’t have to worry about these dates if you plan to freeze your steak before they expire.
After you’ve bought your steak, how should you store it?
Let’s look at storing steak in your refrigerator, freezer, and at room temperature.
You can store steak in the refrigerator for 3-4 days before it starts to spoil. Keep your refrigerator between 34°F and 40°F.
Unless you’re dry-brining the steak overnight, the best way to keep it fresh is in its original packaging or a plastic bag with a tight lid. (Exposing the meat to oxygen can make the steak spoil faster). You can also put the steak on a plate while it’s still in its bag to keep the juices from leaking out and getting on other foods.
Should you really want your steak to last an extra day or two in the fridge, you can vacuum-seal it to keep air out.
If you want to store your steak longer, the freezer is your best option. Frozen meat can keep for a long time, and still taste good.
First, wrap your steak tightly in plastic wrap. Then, put it in a Ziploc bag to get rid of as much air as possible. This step helps prevent freezer burn and will help keep your steak good for up to 12 months.
Putting a date and name on the Ziploc bag helps me remember when I put it in the freezer.
Before cooking meat, you’ll need to thaw it out first. The best method for thawing frozen steak is to place it in your refrigerator for 24 hours.
It’s fine to leave your steak out at room temperature right before you’re going to cook it. This allows the steak to come to room temperature, which may result in a more evenly cooked steak.
Still, it’s not a good idea to leave steak out at room temperature for more than one to two hours because bacteria could grow and make the steak bad.
It’s especially important to do this when the meat is between 40F and 140F, which is the “danger zone” for bacteria growth.
You definitely don’t want to eat bad steak. Here’s why.
What’s the risk of eating spoiled steak?
Food poisoning, to start. Bacteria that grow on steak can make poisons that can make you sick, give you stomachaches, cause diarrhea, and other unpleasant problems. That’s why if you think that your steak is past its prime, it’s best to avoid eating it.
How to Tell If Beef Is Spoiled
FAQ
Does dry aged beef go bad?
What should dry aged beef smell like?
Should dry aged beef have mold on it?
What happens after a cut of beef is dry aged?
After a cut of beef has been dry aged, butchers trim off the crust and slice the meat into steaks. These steaks are often sold at a premium in the butcher shop or at a steakhouse.
How do you know if a steak is dry aging?
As red meat is exposed to oxygen, the protein starts to break down and change colors. Dry-aged steak may have a discolored outer layer from the aging process. During dry-aging, the meat is left in a temperature- and humidity-controlled room to tenderize the meat. Check for a sour, off-putting odor.
Can you eat dry aged beef too much?
But ultimately, dry-aged beef is still beef, and evidence says eating red meat too often or in large portions can be a health risk. Of course, dry-aged steaks have the crust trimmed off, and as a result, may be served in smaller portion sizes than their fresh counterparts, both due to cost and volume loss.
Why do butchers hang meat during dry aging?
Unlike a steak you might defrost on a plate in your refrigerator and forget about until it’s gone bad, butchers hang meat during the dry aging process so every surface of the beef is exposed to dry air that forms a protective crust. The lack of moisture makes it tough for spoil causing bacteria that can make meat go bad.