Hey anons chef here...

Eating unexpired food? It's fine, you dumb fuck!

It was fully marinated i poured some out its marinate since wednesday and open since sunday night

how the fuck do you manage to ruin a steak before it's even cooked?
OP stick to frozen pot pies. holy shit

YOU DON'T EXPOSE RAW MEATS TO THE AIR FOR MORE THAN YOU NEED TO JUST PREPARE AND COOK YOUR PROTEIN

I know I forgot about them in the fridge until wednesday night but the pack says consume within 3 days of opening but i put them in a marinade so that should have held them no?

yeah its good bro you can eat it raw. The lie of salmonella and shit like that comes from big gas and big stove fat cats

put in a pan,pour avocado oil,paprika, jaeger, 4 caps vinegar,tomatoe sauce,or nice bottled pasta sauce from the grocerito,onjions,cut one in half,, tabasco,a half bottle ( small bottle),,half can of beer, mustard sauce,worcestershire.,sprinkle in flour, let soak overnight,
do this with nice pork choppies, lamb,or pork roast,
ah hate chicken.

do this

Will do in future sounds good. Gonna fry these to welldone fo a sambo and keep ye posted.

>Don't smell that rancid.
>that

So it does smell rancid?

More like opening mince that has slightly oxidised

protip:

use ziplock bags for your marinading needs, keeps the meat from oxidizing and really seals in the flavours.

The meat should be fine as long as it's cooked throughout.

Shit i completely forgot about them thanks user. Brain works different at home than work

I think the green shit you see is a reaction from your marinade ingredients and the metal pan. Should have used glass dish or plastic baggie to marinade. I don’t think anything there is going to kill you though

Yeah i realised its a shitty metal bowl not like at work. Cookin them i'll see how they smell and taste

Safe to say theyre fucked god damn it

Attached: 15677222198992571056500934704618.jpg (2160x2160, 1.76M)

>oxidised

>Euro

explains it all

the problem is you have packaged ribeye that looks like a fucking hockey puck, the shit went bad because it sat in that package for too long

Soup it is fml smh

Attached: 15677223410283561887524062241192.jpg (2160x2160, 1.07M)

You're not a chef. You're a disgrace!

Attached: Gordon_Ramsay.jpg (853x1280, 167K)

Yeah i figured as much.

I'm as pissed off as ye. Fml

a marinade doesn't do anything to preserve or protect the meat from germs or bacteria you mongoloid

Thanks for the help anyways.

gotta seal that shit up while it marinades man. 24 hours should suffice, don't need 4 days.
try vac sealing next time and cook 'em sous vide.

Still a new chef i'll have time to get better.

depends on what's in your marinade, most will have ingredients designed to permeate the meat, opening it up to bacteria as well.

Will do cheers man!

Jesus, I didn't know you could murder a cow twice

Rofl

better to learn these lessons at home bro. keep pluggin away at home, it's the only way to get better outside of work ofc

Yeah I have more time at home now hence trying out and failing and winning at some things

Genuinely, what you should do is soak it in wurstershire sauce and throw it on the grill until it is brown on both sides. Leave some pink in the middle, and that’s some god-tier food

it does somewhat, if you use vinegar as the base for your spices/flavors to impregnate the meat
vinegar is a good preserver

The fuck is a sambo

Time to hack this shit up, make a load of sauce and mix it all. Add some form of potatoes and you have good food on the table

Attached: 1442297926710.gif (500x390, 1.92M)

Sorry slang fo sandwich was going to put it on chiabatta with leaves sauteed mushrooms blue cheese garlic butter and pickled cucumber but rip to that

Sounds yum

>avocado oil
stopped reading
commie confirmed

Attached: 1499824057806.gif (499x350, 420K)

you have a very interesting way of making dog food

Attached: 1504027993774.jpg (600x709, 160K)

Its quite fantastic actually melt the blue cheese very well a good pickle also is 1000ml water 500ml cider vingear 1 cup brown sugar 10 bay leaves 10 star anise teaspoon of peppercorns black or red and 1 lemon. Bring to the boil and when cooled but still warm add thinly slick cucumber , beets or any veg really works well

>impregnate the meat
what is going on?

Attached: 1505639993455.gif (627x502, 940K)

just looks overcooked, not inedible
some gnarly gristle tho

Probably meant permiate

This is a rib eye cut of meat though it usually has that fat

Attached: 59460221_10214180753899944_1526002357010169856_n.jpg (720x742, 46K)

Ya'll dumb af. These are fine. Oxidation doesn't mean spoiled. Fucking retards.

>hurrrr durrr
>food poisoning

5 days out of the pack tho ?

looks fine to me tho

disgusting you fuckng animal

Nigger this shit is fine. If it doesn't smell a little discoloration is no problem. Ever seen the color of 21 day aged beef. Bright red beef is covered in so many disgusting preservatives that's why it maintains that color. It's natural to see discoloration. I was a butcher apprentice for 2 years whole going to school.

"a little"

Yeah its juicy when rendered properly

Butchers meat is always off bright red anyway always browning somewhere

Idk why you would marinade a fine cut of beef. Rib eyes do not need marinade (and, honestly, marinade doesn't do much of anything).

Here's what I do:

Take the meat out of the package and put it under some water for a bit to clean the surfaces.

Pat it dry with a paper towel or two.

Place your steaks on a plate and salt both sides. Then, LEAVE THEM ALONE for 30 minutes. Because salt bonds with water, the salt on the meat surface will pull moisture out of the meat, bond with it, and then get sucked back into the meat because of osmosis. That's going to give the steaks some good flavor throughout the meat.

Preheat your oven for 350 F.

Put a skillet on the stovetop and use an oil that can take high heat--canola, for instance. You don't need a lot--a tablespoon at most.

Get the pan rocket hot and then put the meat in. Sear on each side for 2-3 minutes. Then finish in the oven until the meat reaches your desired temperature. I always eat steak rare, so I shoot for 120-125.

Once it's done, take it out and let it rest for 10 minutes. THIS IS IMPORTANT--DO NOT SKIP THIS STEP!

This guys obviously used to peasant life, listen to his poor people advice OP. He also got trips soooooo

a chef you are not.

im so late to the party, i been a butcher for 10 years. They are fine, nothing wrong with them.

In a fancy restaurant, you pay to not see how good steak is made.

well from this thread, i don't trust butchers. meat like this is almost rotten, but applying heat makes it "safe enough". a butcher is for quality cuts, not slimy stinky grey meat

This thread really blew up more than i expected i just wanted to know if i could eat them lol