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Question about meat spoiling.
Posted on 8/7/20 at 6:26 pm
Posted on 8/7/20 at 6:26 pm
Picked up a family pack of Sirloin steaks today around 2:30 and put them in the trunk of my car. I get home and don't remember until about thirty minutes ago (It's 6:25 cst now) that I need to put them in the refrigerator. I know that you can dry marinade beef for a maximum of 12 hours at room temperature before cooking but I don't know the answer to my 4 hour trunk marinade lol. Anyone got some advice about this? Thanks in advance.
4
Posted on 8/7/20 at 6:31 pm to Yeahright
4 hours in Louisiana heat + trunk = step 1 of a reverse sear complete
Posted on 8/7/20 at 6:48 pm to iAmBatman
You killin' me Batman. What does Robin say about this?
Posted on 8/7/20 at 6:50 pm to Yeahright
When in doubt, throw it out. Not worth the bubble guts.
Posted on 8/7/20 at 7:50 pm to iAmBatman
quote:
4 hours in Louisiana heat + trunk = step 1 of a reverse sear complete
They call that sous vide.
I dont know if id dump it without being there, but more than likely id dump it.
Posted on 8/7/20 at 8:26 pm to Yeahright
If it’s just me eating them, I’d probably risk it. If I’m feeding anyone else, I’d throw them away.
Posted on 8/7/20 at 10:06 pm to Yeahright
ServSafe guidelines state that TCS foods (such as your sirloins) should remain at or below 41°F in cold storage and at or above 135°F once they are cooked.
TCS foods held in the temperature range between 41°F and 135°F for more than 4 hours should be discarded.
2:30-6:25 < 4 hours
According to ServSafe you should be ok.
Something else you could do, that is not a ServSafe guideline,
is probe the food product with a thermometer. If the internal temperature remains below 70°F, then the food is more likely to be safe. Bacteria grow most rapidly between 70°F & 125°F.
TCS foods held in the temperature range between 41°F and 135°F for more than 4 hours should be discarded.
2:30-6:25 < 4 hours
According to ServSafe you should be ok.
Something else you could do, that is not a ServSafe guideline,
is probe the food product with a thermometer. If the internal temperature remains below 70°F, then the food is more likely to be safe. Bacteria grow most rapidly between 70°F & 125°F.
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