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Meat Use By Date Question - Cooking now!
Brassic
Posts: 557 Forumite
Hi all,
Am cooking a casserole (veggies are in the slow cooker already) and am just about to do the meat. I ordered the beef online from Tescos and didn't check the date when it arrived. Use by date was yesterday. It doesn't smell bad, but it is VERY dark. Is it ok to use do you think?
Am cooking a casserole (veggies are in the slow cooker already) and am just about to do the meat. I ordered the beef online from Tescos and didn't check the date when it arrived. Use by date was yesterday. It doesn't smell bad, but it is VERY dark. Is it ok to use do you think?
Debts @ lightbulb moment (13/06/2006) - £59,842.23 :eek: All commercial debts now clear!!! :T Debts April - £20,000 to family (incl extra £10k borrowed for house deposit). DFD - Aug 2014
Proud to be dealing with my debts
Goal of the month - £500 on groceries for family of 5 - Apr 2011 - £620!
May - £454.85 so far.
Proud to be dealing with my debts
Goal of the month - £500 on groceries for family of 5 - Apr 2011 - £620!
May - £454.85 so far. 0
Comments
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Ahh well, browned and in the crock pot now. :rolleyes:Debts @ lightbulb moment (13/06/2006) - £59,842.23 :eek: All commercial debts now clear!!! :T Debts April - £20,000 to family (incl extra £10k borrowed for house deposit). DFD - Aug 2014
Proud to be dealing with my debts
Goal of the month - £500 on groceries for family of 5 - Apr 2011 - £620! May - £454.85 so far. 0 -
meat turning dark is OK, not to worry!
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Hi all,
Am cooking a casserole (veggies are in the slow cooker already) and am just about to do the meat. I ordered the beef online from Tescos and didn't check the date when it arrived. Use by date was yesterday. It doesn't smell bad, but it is VERY dark. Is it ok to use do you think?
It'll be fine - smell will soon tell you of meat that's on the turn. Darkening is just oxidation. Bright red meat means that it hasn't been hung long enough, so darker colour is what I look for.
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
I was just about to say the same! Dark red meat is what you need, and one way to make cheaper cuts seem "better" is to delay cooking them until they are very dark red. If they turn brown or green though, it's too late!0
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As long as it doesn't smell and you cut it thoroughly you should be fine.0
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