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In the past when I've run into questions like this I've sometimes called my County Home Extension office. They were my go-to when I was in the middle of canning and wanted to produce a safe product.
Do we still have County Home Extension Offices? Would there be anyone on the end who would pick up? Would they know the correct answer?
The ground beef, not a chance. The steak if still cool to touch, sure.
Agree, more or less.
Ground beef has already been in situations where it picks up pathogens all over the surface area of each bit of it. It can be made safe, but it isn't worth it, as it is inferior at this point.
A solid cut of meat is far less susceptible. I would kosher the outside with salt, scrubbing it with the salt, then rinse and cook to well done if it looked and smelled ok. The two pathogens of issue are listeria and salmonella. Both are killed with heat. There are others that can contribute to the "off" smell that aren't as concerning.
Use for the ground beef? If you have ants, mix it with boric acid and THINLY spread it near the anthills, so that no animal is enticed. If you have outdoor flies or nasty wasps, use it to make a "Big Stinky" fly trap away from the house.
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An insulated bag with steaks and ground beef was left in my hot car all afternoon and all night. The meat is now chilling in the fridge. Does anyone think it might be salvageable? If I cook all the ground beef and freeze it, do you think it would be OK? If I cook the steaks tonight, do you think we’ll die?
Of course, they will need to pass the smell test first.
I would say no way. I feel for you, and I was in the same position about 6 months ago. I bought 4 16 oz. cans of jumbo lump crabmeat on sale, but because they were cans and in a bag with other canned goods, I forgot about them when I put the non-perishable groceries on the dining room table to be put away later. I didn't discover them till the next day. I, too was on the internet asking people if they could the crab might still be okay, but everyone said don't take the chance, so I reluctantly tossed them.
The question is how insulated the bag was and what temperature the meat was at when it was discovered. If you read my other posts on this topic you will find that I am about the least food-safety-paranoid person around, but meat that was left in a hot car for 12+ hours and was warm when found would be crossing the line, no question. Or was it still really cold inside the bag?
This was exactly my thought.
Quote:
Originally Posted by gentlearts
Oh no, not cold at all.
Nope. I'm not eating that. I'd wrap it up, stuff it in the freezer until the next garbage pickup day.
OP - maybe it was the full moon? LOL - I cooked two pork chops yesterday (wasn't hungry but figured they'd be good for dinner today). Got on the phone w/a friend and forgot I had put them in a storage container but didn't stick in the refrigerator - discovered them on the counter this morning
I would have taken the temp of the meat when it came in, but no, probably not.
Generally speaking I am pretty cavalier about food safety (not when I have guests), but I would not be able to enjoy eating it, so what would be the point.
Would be cooked and given to the dog (don't scold me, he eats dead animals he finds out side before I can stop him).
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I would say no way. I feel for you, and I was in the same position about 6 months ago. I bought 4 16 oz. cans of jumbo lump crabmeat on sale, but because they were cans and in a bag with other canned goods, I forgot about them when I put the non-perishable groceries on the dining room table to be put away later. I didn't discover them till the next day. I, too was on the internet asking people if they could the crab might still be okay, but everyone said don't take the chance, so I reluctantly tossed them.
I don't understand this. Does canned crabmeat have to be kept refrigerated??
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