OP here, AKA wimpy. I threw it out. Didn't even open it or smell it. But the new one I bought is in the crockpot now and smells DELISH! Doesn't make me feel any better about the $15 I threw away.

Ok, I am a freak about expiration dates. And I would use it no problem. Unless upon opening it, it looked and smelled ba.

But it is not like on feb1stvat midnight it goes from good to bad.

Y'all are still arguing over meat that is not even expired though. Supermarkets are conservative. They out use by dates that are several days premature, and this meat has not even reached that date. There is no reason whatsoever to think it has gone bad.

Also, she said it was sealed and my fridge is in fact below 36 in back.

Anonymous wrote:
Anonymous wrote:
You all are nuts, of course its fine.

I guess none of you have ever "aged meat" in the fridge.
FWIW, OP, your meat is actually "better" now that its sat for 2 weeks. They charge more for that in the stores, believe it or not. Your guests should thank you, not head out for pizza.


Lol. You're insane. Unless it has been stored at at least 36ºF the entire time, she will be cooking spoiled meat.


Also has to be vacuum sealed.

Yes they age meat by vacuum sealing it and sticking in the back of a refig! Brilliant

What is Staphylococcus?

Staphylococcus aureus  (Staph) a common bacterium found on the skin and in the noses of up to 25% of healthy people and animals. Usually it causes no illness in these healthy people unless it is transmitted to food products.  Staphylococcus aureus is important because it has the ability to make several types of toxins, many of which are responsible for food poisoning.

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What is staphylococcal food poisoning?

Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxins produced by Staphylococcus aureus . Food workers who carry Staphylococcus and then handle food without washing their hands contaminate  foods by direct contact.   The bacterium can also be found in unpasteurinzed milk and cheese products. Staphylococcus is salt tolerant and can grow in salty foods like ham. As the bacterium  multiplies in food, it produces toxins that can cause food poisoning.   Staphylococcal toxins are resistant to heat and cannot be destroyed by cooking. Foods at highest risk of producing toxins from Staphylococcus aureus are those that are made by hand and require no cooking. Some examples of foods that have caused staphylococcal food poisoning are sliced meat, puddings, pastries and sandwiches.  The foods may not smell bad or look spoiled in order to produce the toxins.

No cooking it will not fix it if it is bad.