Results 1 to 17 of 17

Thread: Meat Question

  1. #1
    Kaylinn
    Guest

    Default Meat Question

    I am a vegitarian, but I cook meat for my boyfriend. Today, I am makign a roast. It's been in the slow cooker for 4 hous nopw, and has 4 hours to go before it's done. I have made roasts many many times in the past.
    I just checked on it..and the meat looks funny. It's rgayish, and sort of looks like fish scales. Wtf?
    Is the meat bad? I bought it just a few days ago, but never froze it because I planned to cook it within a few days.
    Should I just throw it out?
    What abotu the veggies? Are they bad to? or can I salvage them and make somethign else to go with them?
    Did the bad meat spoil the veggies to or like, will the bad meat bacteria ruin the veggies?

  2. #2
    God/dess
    Joined
    Oct 2003
    Posts
    3,083
    Thanks
    0
    Thanked 7 Times in 5 Posts

    Default Re: Meat Question

    what kinda meat is it?


  3. #3
    stellaforstars
    Guest

    Default Re: Meat Question

    I thought you had to freeze meat unless you were going to cook it within the next, like, 12 hours or so.

    But then...I really know nothing about meat. At all.

  4. #4
    Kaylinn
    Guest

    Default Re: Meat Question

    Quote Originally Posted by seraya View Post
    what kinda meat is it?
    Chuck roast. It's cow.
    Quote Originally Posted by stellaforstars View Post
    I thought you had to freeze meat unless you were going to cook it within the next, like, 12 hours or so.

    But then...I really know nothing about meat. At all.
    Neither do I, really. I know how to cook it, but I don't kow much else about how long it keeps or anything. Usuall I buy it the day I cook, but this time it had to wait a few days....

    I threw it all ou. My boyfriend said it didn't look right either, and said throw out the veggies to. Bummer. Waste of money and a good dinner. Mac n cheese for dinner now.

  5. #5
    God/dess Lady Jade's Avatar
    Joined
    Jan 2007
    Posts
    2,837
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default Re: Meat Question

    Meat can last up to 2 days in the fridge before cooking, so long as it isn't being moved out of the fridge and out into room temp at all and it's in a saled container (tupperware, under plastic, etc). It does sound like there was something amiss with your roast, though!

  6. #6
    MsQwerty
    Guest

    Default Re: Meat Question

    ^^^Met can last longer than that. Its best to use it sooner rather than later though. I guess a lot of it sits in storage and a supermarket shelf for a long time before its bought!

  7. #7
    God/dess
    Joined
    Jan 2004
    Location
    Your imagination
    Posts
    2,875
    Thanks
    19
    Thanked 174 Times in 119 Posts

    Default Re: Meat Question

    they date stamp meat-- you can keep it uncooked for generally up to a week, longer if you cook it at some point during that week (generally days uncooked+ a week).

    and frozen stuff lasts for 3-6 months, generally speaking.

  8. #8
    God/dess Lady Jade's Avatar
    Joined
    Jan 2007
    Posts
    2,837
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default Re: Meat Question

    I've always followed the guideline that because you don't know how long some meat has been sitting at the store or been frozen/unfrozen, you shouldn't wait more than 2 days to cook it unless you're going to freeze it.

  9. #9
    God/dess
    Joined
    May 2004
    Posts
    6,336
    Thanks
    0
    Thanked 11 Times in 7 Posts

    Default Re: Meat Question

    ^That's a good general rule. If it is vacuum packed it will keep even longer, but still freeze it if you aren't going to use it in 2 days.



    Because there ain't no tits on the radio

  10. #10
    God/dess
    Joined
    Jan 2004
    Location
    Your imagination
    Posts
    2,875
    Thanks
    19
    Thanked 174 Times in 119 Posts

    Default Re: Meat Question

    Quote Originally Posted by Lady Jade View Post
    I've always followed the guideline that because you don't know how long some meat has been sitting at the store or been frozen/unfrozen, you shouldn't wait more than 2 days to cook it unless you're going to freeze it.
    yes you do! it has a 'use by' date on it for that reason! that's why that date is on there!

  11. #11
    God/dess Lady Jade's Avatar
    Joined
    Jan 2007
    Posts
    2,837
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default Re: Meat Question

    Quote Originally Posted by miabella View Post
    yes you do! it has a 'use by' date on it for that reason! that's why that date is on there!
    It's not all that hard to repackage the meat. Besides, I've been to some pretty shady markets where the meat did not look good but the use by date was still a week away. I say, better safe than sorry!

  12. #12
    Lola Rose
    Guest

    Default Re: Meat Question

    I guess you should also be careful where you shop at. Chains usually follow high standards, b/c some bad press or a lawsuit and they're out millions.

    but a butcher or a gourmet market is imo the best place to get meat.

  13. #13
    God/dess
    Joined
    May 2004
    Posts
    6,336
    Thanks
    0
    Thanked 11 Times in 7 Posts

    Default Re: Meat Question

    Most meat is repacked at least twice before making it to store shelves. It's killed, quartered, packed as primal cuts, sent to a supplier (and possibly butchered into retail cuts here) sent to individual stores and often repacked with store packaging here.

    Some stores repack meat very often, regassing the packages so the meat appears fresh and red.



    Because there ain't no tits on the radio

  14. #14
    God/dess
    Joined
    Jan 2004
    Location
    Your imagination
    Posts
    2,875
    Thanks
    19
    Thanked 174 Times in 119 Posts

    Default Re: Meat Question

    just an incidental fyi-- meat before refrigeration kept for 1-2 weeks if stored somewhere cool and dry.

    but as for the rest, i don't know what to tell anyone who shops where they don't trust the meat to be of reliable or consistent quality.

    i buy local organic everything, especially meat. if it's somehow falsely labelled, i can just drive down to the ranch/farm and punch the rancher/farmer in the kidneys until they pee blood. so i feel pretty good about the meat quality.

    there are meat companies that ship all over the country that are of reliable quality, though, if one cannot get local meat.

  15. #15
    Featured Member
    Joined
    Feb 2005
    Location
    whine country
    Posts
    812
    Thanks
    11
    Thanked 253 Times in 139 Posts

    Default Re: Meat Question

    Another FYI: Top end steakhouses dry age their beef 18-28 days before cooking. This breaks down connective tissue resulting in a more tender steak, while removing moisture which concentrates the beef flavor. However, this works only for high grade cuts, and I think you (or rather your bf) are better off not chancing it with a piece of gray roast.

  16. #16
    Featured Member
    Joined
    Jun 2007
    Posts
    961
    Thanks
    4
    Thanked 17 Times in 17 Posts

    Default Re: Meat Question

    Quote Originally Posted by Kaylinn View Post
    I am a vegitarian, but I cook meat for my boyfriend. Today, I am makign a roast. It's been in the slow cooker for 4 hous nopw, and has 4 hours to go before it's done. I have made roasts many many times in the past.
    I just checked on it..and the meat looks funny. It's rgayish, and sort of looks like fish scales. Wtf?
    Is the meat bad? I bought it just a few days ago, but never froze it because I planned to cook it within a few days.
    Should I just throw it out?
    What abotu the veggies? Are they bad to? or can I salvage them and make somethign else to go with them?
    Did the bad meat spoil the veggies to or like, will the bad meat bacteria ruin the veggies?


    The graying and 'unappealing' look is usually a sign of overcooking. You checked it at the 4 hour mark, right? What size meat was it?

    A 2-3 lb. chuck roast with veggies should cook in 4-5 hours on HIGH. 6-7 on LOW.

  17. #17
    God/dess
    Joined
    May 2004
    Posts
    6,336
    Thanks
    0
    Thanked 11 Times in 7 Posts

    Default Re: Meat Question

    Quote Originally Posted by Dirty Ernie View Post
    Another FYI: Top end steakhouses dry age their beef 18-28 days before cooking. This breaks down connective tissue resulting in a more tender steak, while removing moisture which concentrates the beef flavor. However, this works only for high grade cuts, and I think you (or rather your bf) are better off not chancing it with a piece of gray roast.
    And high grade restaurant cuts aren't typically sold in grocery stores.



    Because there ain't no tits on the radio

Similar Threads

  1. No more red meat?
    By tempest666 in forum Body Business
    Replies: 13
    Last Post: 09-24-2011, 09:18 PM
  2. Rethinking Meat
    By Chrissy68 in forum The Lounge
    Replies: 23
    Last Post: 02-07-2008, 10:19 PM
  3. Humane Meat?
    By sc0101 in forum The Lounge
    Replies: 61
    Last Post: 12-07-2006, 05:43 PM
  4. Meat spin?
    By electric_head in forum Sex Talk
    Replies: 8
    Last Post: 02-01-2006, 02:35 PM
  5. Fresh Meat!!!
    By fishnet in forum General Board
    Replies: 28
    Last Post: 02-21-2004, 05:58 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •