I have a food safety question regarding a steak with brown spots on it.?

Question

I bought 3 big rib-eyes 2 weeks ago. I grilled 2 of them. One was left. I didn't get it cooked for 4 days, so I froze it. However - prior to freezing it, I noticed that it had some brown blotches on the surface. They are dark brown, while the surrounding meat was red. I froze it anyway, hoping for the best and that maybe it was just a frozen area from a colder spot in the fridge whereas the rest was not frozen. It's been frozen solid since, and I was going to thaw it and eat it tonight if it's safe, but I have to wonder.

To help - it was never out of the fridge. When I took it out to freeze it, it had ice crystals in it. I don't see how it could have spoiled unless 4 days is too long, or maybe it was on the edge when it was sold. The other 2 tasted good. I just don't know.

Also - frozen solid, the odd brown blotches are still there.

Does anyone have any idea what is going on here and if this steak is safe?

thanks
Kevin

Answer 1

I guess a LOT of people have never heard of "dry aged beef"....Beef is very forgiving, unless it has a foul odor to it, all the "brown spots/splotches" are are where the meat has oxidized.........You have probably seen hamburger (this is JUST an example) that is ruby red in the store, and when you get it home, there is some "brown" to it......As long as it has been properly sealed and refrigerated/frozen, it's most likely going to be fine, just cook it through.....I would, with another cut of steak, recommend you making a stir fry out of, (since that's cooked well done as is.....) but with a Ribeye, past medium is, in my opinion ruining a great steak......Defrost in the refrigerator, do the "sniff" test and decide what to do from there.....



Christopher

Answer 2

Brown Spots On Steak

Answer 3

Did you repackage or is it still in the same package from when you bought it? Beef turns brown rapidly when exposed to air. It starts out as spots which just grow and darken until it all is brown. Smell is the key. It looks like a steak and smells like a steak and is not slimy feeling, then cook 'em up and enjoy. A bad smell usually accompanied by a whitish slime are indicators it has turned bad. If the steaks have been refrigerated since purchase and today is the sell by date, then it is likely they are just fine. The Sell By date for meat and other perishables is usually quite conservative provided it stayed cold. Letting meat warm to room temperature means all bets are off regarding the Sell By date. Do this, cut off a small piece of raw meat (do this with pork and chicken as well. They all smell different when they go bad.) and leave it out on the counter and watch what happens over time. Believe me, you will immediately KNOW when it turns.

Answer 4

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RE:

I have a food safety question regarding a steak with brown spots on it.?

I bought 3 big rib-eyes 2 weeks ago. I grilled 2 of them. One was left. I didn't get it cooked for 4 days, so I froze it. However - prior to freezing it, I noticed that it had some brown blotches on the surface. They are dark brown, while the surrounding meat was red. I froze it...

Answer 5

Red meat can get brown pretty fast when exposed to air. It doesn't affect the flavor though but 4 days is longer than I would have kept red meat in the fridge but it's probably OK if it doesn't have a funky smell.

You can freeze most red meats up to 6 months if you use proper air tight containers or bags meant to withstand freezing. I like a layer of butcher paper before plopping the meat into a freezer bag.

In my grocery store I do buy meat that is on sale because it's almost hit the 'expired' date. Sometimes it's almost 1/2 off. Sometimes there are brownish spots and it is fine to use but I try and cook it or freeze it right away.

Answer 6

Was the steak covered in the fridge? Could the brown spots be due to being exposed to air? Did you smell it before you froze it? Was is sticky/slimy? Do you want to risk getting sick? I would thaw it out, give it a good inspection (sniff, poke, prod and the what not) and if it still seems alright, I would cook it. Maybe I would feed it to someone else, but a Ribeye is a Ribeye, and Ribeyes are expensive. 4 days is pushing it to be left in the fridge though... Good luck.

Answer 7

So you left it in the fridge for 4 days before freezing it? If so, sorry to say, but the steak is no good. It should have been frozen no more than 2 days after you bought it

Answer 8

trash it ,