Beef mince past use by date - bin it?

purplepatch

Managed to forget a packet of mince tucked at the back of my fridge . Use by date was Saturday.

Smells ok - well as ok as raw meat can. It isn't red in colour anymore though, but brown.

Thought I'd ask the experts . Old Stylers, would you use it or chuck it?

culpepper

chuck it,its not worth the risk.

squeaky

The Food Standards Agency says not to eat meat after its use by date:-

http://www.eatwell.gov.uk/keepingfoodsafe/storing/

apprentice_tycoon

Even if it doesn't do you any harm would you enjoy eating what you make with it? probably not - I'd bin it or cook it for a dog

Curry_Queen

If it doesn't smell off in any way then I'd eat it! ... but that's me, and you must do what you feel is right

scuzz

I'd throw it

Jet

Personally, I'd chuck it. Some things are absolutely fine after their sell by date. But meat and fish are a no no as far as I'm concerned.

cymro1170

In the olden days beef used to be hanged for 4 weeks before being cut into the various "cuts" - nowadays, because of pressure from the supermarkets it's not hanged for more than a week. just my 2p worth

purplepatch

Thanks everyone

Have decided to bin it, much as I loathe throwing food away. As apprentice tycoon says, I doubt I'd enjoy my dinner that much knowing that it might be dodgy.

Is there an icon for the opposite of :money:- not much of a top moneysaver today!

bargainqueen_2

I'd make a spicy chilli and if the family have a reaction, blame it on the spices

bingo_bango

cymro1170 wrote:

In the olden days beef used to be hanged for 4 weeks before being cut into the various "cuts" - nowadays, because of pressure from the supermarkets it's not hanged for more than a week. just my 2p worth

Whilst this is true, you should never keep the meat for this length of time AFTER it has been jointed. Sitting in the fridge is not the same as hanging the beef. TBH, I would rarely use mince more than 24 hours after purchase, and I'm a time served butcher. You CAN use it, but the risk of food poisoning becomes greatly increased in minced meat after 24 hours. Whole joints will have a slightly longer shelf life.