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 Elite Veteran
Posts: 1161
  
| I left a round steak out over night for 14 hours then put it in the
Fridge would jest it or just throw it away. I don't want to get
Sick but it's not ckn either thanks |
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 A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | Throw it away... |
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 Hawty & Nawty
Posts: 20424
| We had a thread like this a few years ago about Chili being left out. I was amazed at how many people said they'd eat it.
Personally, I wouldn't risk it. |
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 Experienced Mouse Trapper
Posts: 3106
Location: North Dakota | I would make it into stroganoff where you cook it thoroughly.....bacteria die with heat, 14 hours in the hot sun is one thing 14 hours in the sink-egh-no biggy. Also, smell it, if it's sour smelling throw it! |
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Sideways Riding Expert
Posts: 11371
Location: ND--it snows, it floods, it snows, it floods | At our house it wouldn't have lasted thanks to the dogs... |
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Veteran
Posts: 204
Location: North Louisiana | Room temp isn't gonna hurt you. |
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  Extreme Veteran
Posts: 494
Location: La Frontera | RidenFly - 2014-08-19 1:55 PM We had a thread like this a few years ago about Chili being left out. I was amazed at how many people said they'd eat it.
Personally, I wouldn't risk it.
That was my chili and I ate it after boiling it for more than 10 minutes to kill any bacteria. I didn't have any problems.
However, I wouldn't eat the steak. Give it to the dogs. They'll love you for it. |
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A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | I still say throw it out,Do you have little kids, if so I would not let them eat this steak. |
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Regular
Posts: 60
| cook it for the dogs
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 Stinky Cat Owner
Posts: 4097
Location: Oregon | Noooooo..... I'm super squeamish about things like that though. But my motto: When in doubt, throw it out. |
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 Veteran
Posts: 164
| Heat DOES NOT kill all harmful things that are now present in the meat. Yes, there is a chance your body won't react with something bad in the meat, but to be on the safe side, you should throw it out for sure. When food leaves its ideal temperature, it will begin to grow bacteria and cooking will destroy the live organisms, but not the toxins they have left behind. The FDA's regulations state that after 2 hours in room temp, food must be thrown out. |
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 Proud to be Deplorable
Posts: 1929
| Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. |
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 Ms. Marine
Posts: 4627
Location: Texas | When in doubt, throw it out. |
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 Firecracker Dog Lover
Posts: 3175
| No and I wouldn't give it to my dogs either. |
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 Expert
Posts: 4121
Location: SE Louisiana | jbhoot - 2014-08-19 5:27 PM
Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it.
Yup... a good sniff will tell you if it is bad or not....But I spent many years as a cook.... Beef is not chicken... I would be afraid of that.. |
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 Born not Made
Posts: 2931
Location: North Dakota | Even if it was a $50 steak, it is still much cheaper to just throw it out than an $1,000+ emergency room visit because of food poisening. |
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 Reaching for the stars....
Posts: 12704
| I let my nose lead the way when it comes to any food.
I grew up in the restaurant business and know the laws. Laws are made for the lowest common demonimator. In my house I will use common sense, thank you very much. I'd say most people waste 20% of their food throwing it out when it is still just fine. 'Best if used by' is another great marketing ploy, just like 'lather, rinse, repeat.'
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 Expert
Posts: 5290
| All I have to say is I have seen lots of episodes of naked and afraid. Those people eat dead floating birds out of rivers. Lol |
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 Expert
Posts: 1440
Location: Texas | I would throw it away or give it to dogs |
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 The Color Specialist
Posts: 7530
Location: Washington. (The DRY side.) | Seriously? HUGE difference between aging a large chunk (or whole animal), vs, leaving a steak on the counter in the house! |
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 More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | Round steak is cheap. Throw it out and start over. |
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Experienced Mouse Trapper
Posts: 3106
Location: North Dakota | RacingQH - 2014-08-19 9:47 PM
Seriously? HUGE difference between aging a large chunk (or whole animal), vs, leaving a steak on the counter in the house!
Most high end restaurants are great at cutting mold off choice cuts! :) |
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 The One
Posts: 7997
Location: South Georgia | No way, Jose! |
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The One
Posts: 7997
Location: South Georgia | jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top.
Edited by horsegirl 2014-08-20 6:28 AM
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 BHW Resident Surgeon
Posts: 25351
Location: Bastrop, Texas | horsegirl - 2014-08-20 6:20 AM
jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top.
This is true. It's guess I wouldn't want to take a chance on a piece of round steak that's been sitting around the counter top at room temperature for the better part of a day. Can you say E. Coli?
The "aging" process of your better cuts of beef is done in a controlled environment, usually just above freezing. Usually this takes 2-4 weeks. The reason why aging is done is that this allows the natural enzymes within the beef to tenderize the meat and bring out the flavor. Also, some aged steaks do get a growth of a fungus on it's surface. That fungus also produces enzymes that serve to break down the meat, which adds even more to the quality of the flavor. Top end restaurants trim that off the meat before it is cooked. |
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Hungarian Midget Woman
Location: Midwest | Toss it |
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 Expert
Posts: 1273
Location: South Dakota | HotbearLVR - 2014-08-20 7:56 AM horsegirl - 2014-08-20 6:20 AM jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top. This is true. It's guess I wouldn't want to take a chance on a piece of round steak that's been sitting around the counter top at room temperature for the better part of a day. Can you say E. Coli? The "aging" process of your better cuts of beef is done in a controlled environment, usually just above freezing. Usually this takes 2-4 weeks. The reason why aging is done is that this allows the natural enzymes within the beef to tenderize the meat and bring out the flavor. Also, some aged steaks do get a growth of a fungus on it's surface. That fungus also produces enzymes that serve to break down the meat, which adds even more to the quality of the flavor. Top end restaurants trim that off the meat before it is cooked.
Way too much information, ha ha!! |
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 I Chore in Chucks
Posts: 2882
Location: MD | saving money on a steak is not worth the risk of getting sick.  |
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Extreme Veteran
Posts: 330
| HotbearLVR - 2014-08-20 8:56 AM
horsegirl - 2014-08-20 6:20 AM
jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top.
This is true. It's guess I wouldn't want to take a chance on a piece of round steak that's been sitting around the counter top at room temperature for the better part of a day. Can you say E. Coli?
The "aging" process of your better cuts of beef is done in a controlled environment, usually just above freezing. Usually this takes 2-4 weeks. The reason why aging is done is that this allows the natural enzymes within the beef to tenderize the meat and bring out the flavor. Also, some aged steaks do get a growth of a fungus on it's surface. That fungus also produces enzymes that serve to break down the meat, which adds even more to the quality of the flavor. Top end restaurants trim that off the meat before it is cooked.
We had steaks the other night from our neighbor's beef cow that has been aging in his cooler for the better part of two months. (he has a meat cutting and packaging business on the side so he has the walk-in cooler for use whenever he wants). It's at a steady temperature of 33*, still hanging as a whole cow. He cuts off what he wants as it hangs there haha! It was THE BEST steak I've ever eaten. I didn't witness the fungus though, I knew it was there, but didn't see the meat until it was cooked haha!
That being said, at room temperature over night? I'd probably throw it out. Especially a cheap steak. If I paid $$$ for the steak, I'd probably chance it haha! |
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A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | Well wondering here, did you eat it or toss it?  |
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 Double Standards Don't Fly
Posts: 1283
Location: At the barn | I'd say it's just fine. |
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Elite Veteran
Posts: 1161
| It's actually still in the fridge but I will probley toss it thanks
For all the input. We have had round steak from this man before
And it tastes like ribeye!!! Thanks for the replys |
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Acidently left fresh steak out overnight would u eat