Understanding Meat Safety: How Long Can You Keep Meat Post 'Sell By' Date?

When it comes to the safety of meat, one of the most common questions is how long can meat be kept after the 'sell by' date. This article will break down the guidelines and provide you with practical tips on how to determine if your meat is still safe to consume.

Recommended Time Frames for Consuming Meat

According to extensive research, the recommended time frames for consuming meat after the 'sell by' date are as follows:

Ground Meat and Poultry: It is generally safe to consume ground meat and poultry within 1 to 2 days after the sell by date. Beef: Beef can be consumed within 3 to 5 days after the sell by date. Eggs: Eggs can typically be consumed within 3 to 5 weeks past the sell by date.

It is important to note that these time frames are not set in stone and can vary depending on the specific conditions in which the meat has been stored. Always inspect meat for any signs of spoilage such as mold or off-putting odors before consuming it.

What Are 'Sell By' Dates?

sell by dates are suggestions and are there by law to ensure that delis and grocery stores are not selling meat that is past its prime. However, these dates do not indicate the exact date when the meat will no longer be safe for consumption.

Have you ever purchased meat that was past the sell by date and still found it to be perfectly safe to eat? Conversely, have you come across meat that was still within the date that was borderline bad? This is because there is no hard and fast rule when it comes to meat safety.

Using Your Senses to Determine Meat Safety

The best way to determine if meat is still safe to consume is to use your senses. Here’s how you can do it:

Inspect the Smell

Smell is one of the best indicators of meat spoilage. Bring your nose close to the meat and take a sniff. If it smells off, sour, or really funky, it’s best to salvage or discard it. If you believe the meat is still useable, rinse it under cool running water, rub it all over to get into the nooks and crannies, and rinse off any possible bacteria or residue. Dry it with paper towels and smell it again. If it smells fine, cook it immediately. Discard the meat if it still smells off, as it’s a good way to get sick.

Check the Color

While the color of the meat can sometimes give you a false sense of security, it is not the ultimate indicator. For instance, ground beef can turn a brownish-grey and still be perfectly safe. This is because the meat may have reacted with oxygen. Sometimes, meat is gassed with carbon monoxide to maintain a red color.

Below is an example of how color can be misleading:

Meat on the Left: The outside appears red due to gassing, but the inside is brown. While this might make you think the meat is off, it can be safe. Meat on the Right: The outside is not as red, but the inside is still pink, indicating it is still safe to consume.

In either case, always give the meat a sniff. If it smells off or sour, discard it; if it smells fine, it’s safe to cook.

What to Do if You’re Uncertain

If you’re still uncertain about the freshness of your meat, it’s best to err on the side of caution and discard it. Consuming spoiled meat can lead to foodborne illnesses including bacterial infections. Remember, your health is more important than saving a few dollars on meat.

Conclusion

Understanding how long you can keep meat after the 'sell by' date is crucial for food safety. While there are general guidelines, it’s ultimately up to you to use your senses to determine if the meat is still safe to consume. Always inspect meat for signs of spoilage and use your nose to determine its freshness. By doing so, you can enjoy your favorite meat dishes without worrying about food safety.