Quote:
Originally Posted by B3
I've got a pack of four ribeyes in the fridge that I was planning on cooking up tonight. Last night, I pulled them out to check on them and found two light brown spots that look a lot like bruises. Fortunately, both spots were only on one of the steaks and the other three steaks looked ok. The sell by date is today, and they've been in the fridge since I got them. Am I dealing with meat that's spoiling? If so, can I just trim off the bad portion and cook the rest like normal?
Or, is it fine to go ahead and cook the way it is without trimming? It's not like it had a rainbow going on.
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Actually you can let them get a little browner and they will be better. Don't trim a thing. I spent 20 years in the grocery business, just to give you an idea of my credentials. As the son of the owners, I have ate a lot of brown steaks.