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When Dinner Gets Dicey: Cooking Meat on Its Expiration Date
We’ve all been there: you open the fridge, pull out a beautiful cut of meat you paid way too much for, and your stomach sinks. The date printed on the package is today. The color looks a little off. The smell… well, you’re not sure if it’s “funny” or if it’s just your normal reaction to raw meat. And now you’re standing over the stove after seasoning it with salt and pepper, determined not to waste that $27.
This is the uneasy crossroads many home cooks face—the line between saving money and safeguarding health.
Expiration Date vs. Real Freshness
One of the biggest sources of confusion is the date printed on the package. “Sell by,” “Use by,” and “Best before” do not always mean the product becomes unsafe the moment the calendar flips. But spoilage signs matter more than the date.
Some browning on red meat can indeed be normal due to oxidation. What isn’t normal is a sour, sulfur-like, or unusually strong odor—these can indicate bacterial growth.
When the Smell Is Hard to Judge
Not everyone can accurately assess the smell of raw meat—some people feel nauseated by the scent even when it’s perfectly fresh. That makes things tricky. In such cases, you’re left evaluating other clues:
- Texture: Spoiled meat often becomes sticky or tacky.
- Color: Slight browning is normal; grayish or greenish tints are not.
- Packaging: Swollen packaging can be a sign of bacterial activity.
If you can’t confidently assess the smell, texture becomes your biggest ally.
The Emotional Tug-of-War
There’s also the practical reality: food—especially good cuts of meat—is expensive. Throwing out something that cost $27 can feel painful, frustrating, and wasteful.
That’s why many people decide, “I’m just going to cook it.”
And cooking does reduce some bacterial risks—but it doesn’t eliminate all toxins if the meat has already gone bad. It’s a gamble many home cooks don’t realize they’re taking.
Cooking Meat Safely
If you do choose to cook meat that’s near (or on) its expiration date, the safest approach is:
- Cook it thoroughly until the internal temperature reaches safe levels (e.g., 160–165°F / 71–74°C depending on the type of meat).
- Make sure the texture during cooking feels normal—not mushy or slimy.
- Pay attention to any unusually strong smells that intensify during cooking.
But most importantly:
If at any point the meat seems “off,” it’s better to lose the $27 than risk days of illness.
The Bottom Line
This whole situation is a relatable snapshot of real-life cooking: the tension between thrift and safety, between “it should be fine” and “does this smell weird?”
While browning can be normal, odors and texture changes can signal spoilage. When in doubt, trust your senses—or lack of confidence in them—and prioritize your health.
Some meals are worth the price. Others aren’t worth the risk.
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