How To Tell If Beef Is Bad?

Beef is a popular and versatile meat, whether it’s used in steaks, burgers, stews, or stir-fries. However, like any perishable food, beef can go bad if it’s not stored properly or if it’s kept too long. Eating spoiled beef can lead to foodborne illness, so it’s essential to know how to tell if beef has gone bad. In this blog, we’ll cover the most common signs that your beef may no longer be safe to eat and how to ensure it stays fresh longer.

1. Smell: The First Red Flag

One of the easiest ways to tell if beef is bad is by smelling it. Fresh beef has a clean, slightly metallic smell, but once it starts to spoil, the smell will change dramatically. Spoiled beef often gives off a sour or rancid odor, which is a clear sign that it has gone bad. If the beef smells unpleasant or noticeably off, it’s time to toss it.

2. Color: More Than Just a Fading Hue

The colour of beef is another important indicator of its freshness. When beef is fresh, it should be a vibrant red colour due to the exposure to oxygen. As it ages, the beef may turn brown or greyish, which can be normal, especially if it’s been vacuum-sealed. However, if the beef is significantly discoloured, such as turning a dull grey or greenish hue, it’s likely no longer safe to eat. Beef that has developed an unusual colour—particularly green or yellow—indicates that bacteria may be present, and you should discard it.

3. Texture: A Sticky or Slimy Surface

Beef that has gone bad will often feel slimy or sticky to the touch. Fresh beef should be moist but not slick or slimy. If you press your fingers into the beef and it feels unusually sticky or leaves a residue, that’s a red flag that bacterial growth has occurred. Slimy beef is a sign that it has spoiled and should be thrown away.

4. Expiration Date: Don’t Rely Solely on Dates

While the sell-by and use-by dates printed on beef packaging can give you a good indication of how long the meat is likely to stay fresh, they are not always foolproof. Beef that’s kept past these dates, especially if it hasn’t been stored correctly, is more likely to spoil. Always use your senses—smell, touch, and sight—along with the date on the packaging to make your final judgment.

5. Packaging: Look for Damage

When buying beef, it’s important to inspect the packaging. If the packaging is torn, punctured, or swollen, the beef may have been exposed to air and bacteria, increasing the risk of spoilage. If the beef has been improperly sealed or has been sitting out too long in the store, it can spoil quickly, even before the use-by date. Always check for any visible damage to the packaging before purchasing and store beef properly once you get it home.

6. Visible Mold or Unusual Growth

If you spot mold or any unusual growth on the surface of the beef, it’s a definite indication that the meat has spoiled. Mold can appear as fuzzy spots, often green or white, and is a sign that bacteria or fungus have taken over. Even if the beef doesn’t smell or look bad, visible mold growth means it should be thrown away immediately.

7. Taste: If in Doubt, Don’t Taste It

If you’ve cooked the beef and are unsure about its freshness, the taste can sometimes give you an indication. Spoiled beef will often have a sour or off taste. However, if you suspect that the beef may be bad, it’s best not to taste it at all, as consuming spoiled meat can lead to food poisoning. Always err on the side of caution and dispose of the beef if you’re in doubt.

How to Prevent Beef from Going Bad

To prevent beef from spoiling too quickly, proper storage is key. Here are a few tips:

• Refrigerate promptly: Store beef in the fridge immediately after purchase, ideally in its original packaging, or transfer it to an airtight container.
• Freeze for long-term storage: If you’re not planning to use beef within a few days, freeze it. Beef can be stored in the freezer for several months, but be sure to use airtight packaging to prevent freezer burn.
• Use a thermometer: Always cook beef to a safe internal temperature (at least 165°F / 75°C for ground beef and 145°F / 63°C for whole cuts) to ensure it’s safe to eat.

Shop Quality Beef

At Eric Lyons, we source our beef sustainably from local farmers across England and Scotland. Once the beef arrives, we dry-age it for a minimum of 27 days to enhance its flavour and tenderness. Our expert butchers then cut the meat into smaller portions, such as fillet tail and stewing steak, before delivering it nationwide. Whether you’re after a beef Wellington, rib of beef, or rump joint, you can trust our award-winning online butcher for top-quality cuts every time. Shop Beef!

“Excellent best beef we have had in a long time thank you” – Victoria Osborne

Fun Fact: Beef is one of the few meats that can be dry-aged for extended periods, and it’s known for developing unique flavours and tenderness during the aging process. The result is a richer, more intense flavour, and a characteristic texture. The outer surface of the beef forms a hard, dried crust, which is typically trimmed off before cooking, leaving a flavourful, tender interior. 

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