Toss It or Freeze It? The Ultimate Guide to Refrigerated Meats

When to throw meat away is a common question, and one I often ask when faced with meat sitting in the fridge after a few days. With vegetables, you can usually tell on sight (or with this guide) when they're past due, but meat is not as simple. As long as meat is refrigerated at 40°F or lower, it remains free of bacteria or mold—but only for a certain length of time, and the time differs based on both the kind of meat and the way it's butchered. Meat that browns in the fridge or gives of a slightly sulfuric smell, for example, may still be safe for consumption. Don't Miss: Three Cheap Meat... more

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