4

votes

Should I Throw Out Entire Hunk of Meat Because Some of It was Spoiled?

Answered on August 19, 2014
Created September 28, 2011 at 4:19 PM

Hi ya'll. This is my first time asking a question here, and this is the question that prompted a need for an immediate response! =P I purchased a 5lb leg of lamb roast from Costco several days ago and let it sit in my fridge. Yes, big mistake for letting it sit too long. >_< I finally took it out today and discovered that part of the bottom was a bit green and definitely smelly. Not wanting to waste the entire 5 lbs, I cut and threw away the obvious spoiled parts, but now I'm unsure as to whether to keep the rest or not. The rest of it smells....alright. It still smells bleh to me, but maybe that's the way carcass is suppose to smell? It certainly doesn't smell as bad as the spoiled part - that was almost barf-inducing! What do you think?

Another question that relates to this is whether it's okay to cut off the moldy parts of a fruit/vegetable and use the rest of it?? Hahahaha, can you tell this issue comes up a lot for me? =P

24df4e0d0e7ce98963d4641fae1a60e5

on September 29, 2011
at 08:48 PM

Re: green meat, the oxidized layer on ground beef often takes on a brownish tinge, as will steaks. This is probably innocuous. I'm very careful with ground b/c it's hard to separate it from the good part, but whole cuts, that "green" doesn't go deep. If I rinse well and salt and it still smells, then it's a goner, but usually cutting, rinsing and brining gets rid of it and all's well.

Dcd6927a3606b66f3bfb1c5c28d67a6f

on September 29, 2011
at 12:16 AM

Both these comments made me LOL!! =P

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on September 28, 2011
at 11:15 PM

It is true that the joint of red meat is not that likely to make you ill if if has been in the fridge and then trimmed and cooked. The aromatic compounds of putrefaction are quite persistent though and could put you off your dinner :) Can't say I've ever seen meat go green.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on September 28, 2011
at 11:14 PM

It is true that the joint of red meat is not that likely to make you ill if if has been in the fridge and then trimmed and cooked. The aromatic compounds of putrefaction are quite persistent though. Can't say I've ever seen green meat though.

Ed983a42344945b1ff70fd9597a23493

on September 28, 2011
at 09:25 PM

I second freezing...I save a lot of money purchasing ahead of time meat that is marked way down due to impending expiration and freezing it.

Ed983a42344945b1ff70fd9597a23493

on September 28, 2011
at 09:23 PM

I agree, and I would take it back to Costco...only five day purchased meat in a cold fridge should still be edible...maybe check the expiration date first. If you do choose to eat it anyway, just to not be wasteful, I would highly recommend a strongly acidic marinade in the fridge overnight, and then cooking it to well done, maybe even taking some HCL when you consume it, just to be sure...

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on September 28, 2011
at 07:45 PM

ha :) But maybe the ones who liked their meat green did not become ancestors...

Ce7e28769d92d5de5533e775b1de966e

on September 28, 2011
at 05:15 PM

Or impulse buy then freeze! cut the 5lb in half, freeze separately, so then you don't have to go big with the cooking if you don't want to :)

A968087cc1dd66d480749c02e4619ef4

(20436)

on September 28, 2011
at 05:04 PM

In a word: Yes. Throw it out.

Dcd6927a3606b66f3bfb1c5c28d67a6f

on September 28, 2011
at 04:45 PM

Awwww, thanks! Yes, I decided to toss it!! It was kinda sad...but, I learned my lesson for sure!! It was an expensive lesson to learn at one time, but at least I will know in the future: never impulse-buy on meat without knowing what to do with it first - or at least know within several hours of purchase what to do with it! :D As for the advice on cheese,fruits and veggies, that was very helpful! :)

C44bb43563e520dff542e7a39a7eb31e

(105)

on September 28, 2011
at 04:42 PM

If i were you I'd go ahead and cook the meat in a simple way without seasoning and see how it smells and tastes then. That's what I do when I'm not sure if some meat is good or bad. Sometimes I end up eating it, and sometimes I end up throwing it away.

Dcd6927a3606b66f3bfb1c5c28d67a6f

on September 28, 2011
at 04:25 PM

The rest of it looks to be a "healthy red" - Maybe the red-food dye at work, eh?

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4 Answers

best answer

6
Ce7e28769d92d5de5533e775b1de966e

on September 28, 2011
at 04:32 PM

Toss the meat. Rot can tendril, think roots, so you won't know what's happening in there and you don't want to risk getting sick. Bummer - sorry 'bout that!

And for extra :)

Hard cheese and firm fruits and veggies can be trimmed if they have mold on them, just do a deep cut so you know you got it all out. Mold can't really tendril through the firm structure.

Soft fruit and veg, if there is mold, toss.

Ce7e28769d92d5de5533e775b1de966e

on September 28, 2011
at 05:15 PM

Or impulse buy then freeze! cut the 5lb in half, freeze separately, so then you don't have to go big with the cooking if you don't want to :)

Dcd6927a3606b66f3bfb1c5c28d67a6f

on September 28, 2011
at 04:45 PM

Awwww, thanks! Yes, I decided to toss it!! It was kinda sad...but, I learned my lesson for sure!! It was an expensive lesson to learn at one time, but at least I will know in the future: never impulse-buy on meat without knowing what to do with it first - or at least know within several hours of purchase what to do with it! :D As for the advice on cheese,fruits and veggies, that was very helpful! :)

Ed983a42344945b1ff70fd9597a23493

on September 28, 2011
at 09:25 PM

I second freezing...I save a lot of money purchasing ahead of time meat that is marked way down due to impending expiration and freezing it.

3
Medium avatar

on September 28, 2011
at 04:21 PM

I would pitch it, or if it went bad before you think it ought to have, exchange it where it was purchased. There's nothing to be gained from eating meat under those circumstances. Even if you kill the bacteria, there may be residual toxins that will sicken you.

Ed983a42344945b1ff70fd9597a23493

on September 28, 2011
at 09:23 PM

I agree, and I would take it back to Costco...only five day purchased meat in a cold fridge should still be edible...maybe check the expiration date first. If you do choose to eat it anyway, just to not be wasteful, I would highly recommend a strongly acidic marinade in the fridge overnight, and then cooking it to well done, maybe even taking some HCL when you consume it, just to be sure...

2
24df4e0d0e7ce98963d4641fae1a60e5

on September 28, 2011
at 10:52 PM

I would have at least cooked it. If it smelled then toss, but I'm a brave soul and have never gotten sick. I had a friend whose family has been in the diner-type restaurant business and she told me once that if it's chicken or fish -- toss. But red meat of any sort? SALT. I would have trimmed the excess, and brined that puppy overnight.

Cheese? Slice off the mold and enjoy.

Fruit or veggie? If it's a bruise or something off with it and enjoy the rest. Noticeable mold? TOSS! And questionable melons are tossed.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on September 28, 2011
at 11:15 PM

It is true that the joint of red meat is not that likely to make you ill if if has been in the fridge and then trimmed and cooked. The aromatic compounds of putrefaction are quite persistent though and could put you off your dinner :) Can't say I've ever seen meat go green.

24df4e0d0e7ce98963d4641fae1a60e5

on September 29, 2011
at 08:48 PM

Re: green meat, the oxidized layer on ground beef often takes on a brownish tinge, as will steaks. This is probably innocuous. I'm very careful with ground b/c it's hard to separate it from the good part, but whole cuts, that "green" doesn't go deep. If I rinse well and salt and it still smells, then it's a goner, but usually cutting, rinsing and brining gets rid of it and all's well.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on September 28, 2011
at 11:14 PM

It is true that the joint of red meat is not that likely to make you ill if if has been in the fridge and then trimmed and cooked. The aromatic compounds of putrefaction are quite persistent though. Can't say I've ever seen green meat though.

0
93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 28, 2011
at 07:36 PM

What a buncha wussies! I'll eat it! The greener the better! Hey, this is how it all began, scavenging carrion. Your own digestive juices get busy doing exactly the same thing to that meat as time does. Next time, mail it to me in a CARE package.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on September 28, 2011
at 07:45 PM

ha :) But maybe the ones who liked their meat green did not become ancestors...

Dcd6927a3606b66f3bfb1c5c28d67a6f

on September 29, 2011
at 12:16 AM

Both these comments made me LOL!! =P

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