The Truth Behind Best Before Dates
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Published 2024-04-10
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All Comments (21)
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Side note. If the meat has a terrible odor, there is no way to cook out that smell/taste. If the smell is slight, as in you have to get up close with your nose and inhale, then it should cook up fine.
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THANK YOU !!! I learned an important message. This is a well-made video. Keep up the great that you are doing.
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A normal fridge isn't always regulated well enough to dry age meat reliably. In addition, in the case of primal or sub-primal cuts, no bacteria has been introduced into the center of the meat. This is in contrast to ground beef, in which this happens immediately upon grinding it. You also trim the "crust" from dry aged beef before cooking it. This eliminates what might be the dangerous part of the beef.
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Oxygen prevented the open meat from spoiling. Some companies actually put pure oxygen in the package to keep it looking red and fresh. When the meat is sealed up without oxygen, anaerobic bacteria thrive and spoil the meat.
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Holy Cow!! Thank you. I often eat "expired" food, but meat is harder since it doesn't last as long. I often buy meat (or vegatables) but fail to follow through with my big recipe plans. I love the idea that this might make it last longer.
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Great vid loved it! Love finding small golden channels
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I always wondered about this. Good video.
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If you suffer no stomach pain or diarrhea then the meat is okay orrite
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Love the fact he showcased GUGA Foods....they are the great men of delicoius STEAKS!
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Great Video, This was a really cool and very interesting experiment. Thanks!
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Great video. I have dry-aged a good prime rib roast for 42 days in my bar fridge. I regulated the temperature and had a fan going the whole time. It was also sitting above a bed of coarse salt. Best meat I have ever eaten. There was quite a bit of waste from cutting off the nasty outside “crust” but it was well worth it. It’s hard to explain the taste of dry aged beef. Kinda buttery.
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Also salt your meat , even ground meat it will penetrate. Just use the light salting you would use at cooking and it will inhibit bacteria and lessen moisture loss. On steaks this can hamper surface bacteria and keep a rare cook safe, old or store bought hamburger is best well done
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This true for beef, don't trust other meats. And always cook well!
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Thank you for this video!
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That was a great video… Your final comment about using this technique to let ground beef last a little longer because you may or may not have a chance to cook it when you think you would… I experienced that scenario just last week. I was disappointed that you didn’t get a “dry age” flavor enhancement because I’m a big fan of smash burgers and if this technique improved the flavor of the meat that would be a killer hack to make your smash burgers even better.
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I judge everything by touch and smell, and if it's very many days past the exp date, I cook it fully and check it with a digital thermometer, even though I love med and mr beef. Haven't been burned yet. I also keep my refridgerator pretty cold and clean.
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The best use of those sell-by dates is to compare what is on the shelf to its neighbors. I will avoid a close-dated item because it’s been handled/displayed on that shelf more than a long-dated item that was probably just stocked.
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This happened to me once with the ground beef... Went bad so fast. Wanted to cook up some burgers and boom haha~ Interesting how the uncovered worked out!
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Dude...please confirm you are still alive!
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Why am I holding my breath watching this???
