3 days would be the mark for me, but the smell test is the test. Open it up and take a nice long wiff. If you come close to ralphing then it’s probably not good. If it smells odd, it’s on the fine line between the two in which I would vote for the trash to be it’s new home.
I always use fresh meat anything upto 6 days past its b.b.d , They never hang meat right never eat it the day you buy it . Eat and enjoy your meat , hope you kept the brain sauce .
If it is still red and not gray-green, and if it still smells good, then it is fine to cook and eat it. Three days is about the maximum for meat in my refrigerator, though.
Some meat is aged for weeks before cooking, so it really depends on the conditions in your refrigerator. Three days is on the incredibly conservative side.
As an experiment (I have loads of free time) I put some raw meat in the fridge upon reading this question. It’s been two days and so far it smells good.
It’s been seven hours and fifteen days… all the beef is singing in the fridge. They have formed regiments, and the band is playing a Sinead O’Connor song. I’m humming along with the roast beef.
Yup. It’s officially 3 days. After that watch out: IT IS ALIVE!!!
Hide the women and children! Run for cover! Get as much fresh water and canned food as youcan! The meat is alive! I repeat, the meat is… Oh god! No! NO! ahhhhh!......fzzzzzz
I have left raw beef, such as tri-tip roast in the refrigerator for 5 or 6 days before I cooked and ate it with no ill effects. It had no bad smell, look or feel.
@XOIIO and all the other ALL-CAPS flutherites: henceforth, you shall speak in the third person only. The double negative of ego (Caps, Third person) will cancel each other out, and then you will be just like the rest of us.