Sell by dates on meat

[Al Czervik]

I bought a couple chuckies yesterday that were marked down $3 each because their sell by date was today. Is there a rule of thumb on how long it's safe to keep them in the fridge before you cook them?

I'd like to smoke them up on Sat if it's safe. Otherwise I'll either cook today or tomorrow, or vac pac and freeze until needed.

 

[Fatback Joe]

Assuming it has been properly handled up to this point you should be fine with waiting until Saturday.

 

[El Lobo]

If they still smell really clean (don't smell), you're okay. If they have any smell or color is changing, hit the freezer ASAP.

 

[Al Czervik]

Thanks gents... It looks and smells fine so I'll plan on leaving in the fridge until Sat.

 

[El Lobo]

For what its worth... if I want to hold something for awhile, I put it in my fridge with ice on it. I don't want it frozen, but want it as cold as I can get it. Totally anecdotal observation seems to indicate I get another day of life on meat as opposed to average friggerator temps.

 

[A-dub]

The sniff test should be sufficient I would think. I like El Lobo's idea though.

 

[deguerre]

It also doesn't hurt chuck if you start marinating a couple days early either, especially if you've got vinegar in the mix.

 

[Bbq Bubba]

If they still smell really clean (don't smell), you're okay. If they have any smell or color is changing, hit the freezer ASAP.

Skip the freezer, its already gone.

 

[Al Czervik]

Skip the freezer, its already gone.

Roger that... Actually placed a rub/sauce order with you on Monday or Tuesday and am hoping to rec either tomorrow or Sat to use. Thanks for getting it out so quick . :thumb:

 

[Midnight Smoke]

I pay close attention to sell by dates. To me, Beef will be good longer than Pork or Chicken.

 

[OL' Timer]

Rule of thumb is 4 weeks on beef from pack date, 3 weeks on pork from pack date and 2 weeks on chick. I personally hold chicken 1 week then freeze.

 

[Gore]

When you cook it, it will be safe, but it may not taste good. I'm extremely sensitive to sour and usually like to cook before the sell by date. Even the day of, I often can tell. The colder you keep it, the longer it will last. A brine or marinade also will help a lot.