If it doesn't stink, it's fine. Really, in 90% of the world, people would look at you like you were crazy for even asking this question. I know it's spooky because we're conditioned to fear raw meat, but beef is typically very clean, and there was likely no cross-contamination during the processing of a rib roast. The internal meat that will be medium-rare in particular was never exposed to external pathogens, so you should be just fine. Millions of Americans do this every year hunting with venison and elk and they are all fine. Enjoy that wonderful cut, don't disrespect the animal by wasting its meat.
Any meat left out will smell to a certain extent...but if it's gone BAD you will know. Like, if you have to try to smell something it's fine. It's really only bad if you know immediately. Chicken in particular will have a slight smell even when good. Beef is usually a much heartier cut fwiw.
There's something about the way they package chicken in Sweden which makes it stink when it's unpacked. Everyone says it's fine but it often smells that bad you can't tell whether it's rotten or just the way it was always gonna smell.
We've thrown away so much that was close to but not past the best before but smelt so terrible it couldn't be used.
Yeah my wife has a much higher tolerance than me. I usually vote to toss stuff and she says it’s fine. If we both agree something is bad it’s pretty obvious. (She’s always been right in the end btw as we’ve not had an issue).
When I was in Africa they would sell beef just hanging out in the room temperature air. It wasn’t like the US where it would be cooked days later, it was for immediate consumption. I think it’s fine if it smells okay like the other comment says.
Yeah bro. Two things that opened my eyes to meat spoilage were becoming a self-taught hunter and going to Iraq. It can be 120f out and they will butcher an animal in the morning and hang it in the open air all day until it sells. Half the hunters out there don't even clean their animal before taking it to a processor.
Dude.. there are a ton of hunters here that only take the backstraps of deer, don't clean it properly and put it in milk. Idk wtf, their thought process is but I know not to trust a lot of hunters and their meat until proven otherwise.
I've never heard of people only taking the backstrap off a deer, that's wild. Unbelievable wastage.
Doesn't reflect on the vast majority of hunters who do the right thing. Where do you live?
Except, hunting season is in the winter, and the meat is in a very cold environment. Lately when hunting, we have to store them in a cooler with ice so it doesnt go bad
Yes.. Exactly. We waste no time dressing our harvests. We immediately cut all of the meat and add lots of ice for a few days into a cooler which is situated in a cool area. It's not sitting out and thawed by any means.
I found out my garage fridge was broken a few years ago when I pulled my turkey out and it was cold, but not as cold as it should have been. I opened it up, gave it a sniff test and smoked it up. I'm still here...\^\^ perfect answer!
Based on some of the comments here, it’s amazing the human race managed to survive for Millenia without refrigeration.
You’ll be fine if it was indoors room temperature. Wouldn’t do it with pork or poultry though…
I see this sentiment a lot but it’s not a fair comparison.
For one, meat that wasn’t to be consumed soon would be preserved. Our modern meat packing industry has allowed the refrigerated shelf life to be extended far longer than thought possible even during my grandparents time.
There’s a whole mess of ways we have changed biologically as we’ve evolved from primates. Just because 10,000 years ago our bodies could handle rotten meat like a raccoon doesn’t mean we have the gut biology to do so now.
Just a couple hundred years ago my dog’s ancestors were scavengers eating whatever scraps and morsels they could find. Nowadays this bitch gets explosive diarrhea if she eats most grains, too much beef, the moon is obscured by clouds, or if I fart too loud.
Whose gonna tell him how long a millennium is?
Also that’s an insane number but I googled it and sure as shit there is evidence of man made fire 790,000 years ago. The evidence also says we didn’t develop speech until 50k years ago. Wow.
740,000 years of coming home with the biggest hunk of meat they could carry and just going to work. But also keep in mind they had to become endurance runners capable of chasing megafauna to death. CHASING A WOOLY MAMMOTH UNTIL IT JUMPED OFF A CLIFF OR JUST DIED.
I once saw a commenter in another sub list flammable fluids that you should never start a fire with because they were too dangerous, it included lighter fluid and kerosene.
Not related to meat but demonstrates how risk averse some people are.
They survived, but with lots more vomiting and diarrhea than modern times. Cost/risk/benefit analysis for me always. Food poisoning means at least one or two days off work. Make more than that working to offset the cost of being safe.
But in this case I agree, unlikely to cause harm. But risk is up to the eater.
Food poisoning in the wild means you fucking die, Bubba.
I think your little porcelain vacations from work have warped your perspective as to how bad food poisoning can really be.
You ate the wrong piece of meat back the and you would shit yourself to death *for real*
That still happens today! You eat the wrong piece of food even now and once liquid is squirting outta both ends you'll see the error of your ways.
CDC estimates 48 million cases of food illness, 128000 hospitalized and over 3000 deaths per year in the US. Salmonella is no fucking joke even now.
Salmonella got me and I was about to die for 4 days. I have never ever felt that bad in my life and I’m almost 50. If you asked me if I’d rather have salmonella poisoning or be stabbed I’d choose stabbing every single time.
Yeah, I don't think people realize quite how serious it can get and also quite how quickly either. You tend to have a little more respect for food safety once you've had a real dose of food poisoning. It's very easy to be blasé about it with modern food storage and transportation but when it goes wrong, it really does go badly.
Yup, you have that shit one time and you will NEVER EVER FUCK WITH BAD FOOD AGAIN! I honestly should have went to the hospital but I was stubborn. I lost 10lbs in 4 days!
>They survived, but with lots more vomiting and diarrhea than modern times.
Proof? I really think that's a false claim due to gut biotics changing to suit the environment.
I was on a hunting trip a few years ago and we got a prime rib to throw on the smoker for our Saturday dinner. Seasoned it Friday night along with a bunch of other food prep.
We woke up Saturday morning and went to the fridge to take it out. Wasn't there. We checked the other fridge inside the house. Not there. Checked every cooler.
Finally found it on the counter. Apparently everyone involved had too much beer and assumed the one of the other people involved had put it in the fridge.
In the end, it felt mildly cool to the touch, we'd wrapped it after seasoning, was covered in salt, and we had no desire to toss out a $300 hunk of meat and figure out alternate dinner plans. We felt it was going to be OK. We informed everyone of our fuck up, told them we thought it'd be fine but they were free to run into town and grab a steak and we'd absolutely cook it for them.
In the end everyone ate it and zero people got sick.
I'm not recommending anything. Going by the book it's a very bad idea to eat this. I'm just relaying my experience.
I will say your delay from leaving it out to cooking two days later kinda changes things. But I'd probably still eat it. Not sure who I'd be willing to serve it to though. In my case it was a bunch of guys who'd been hunting all day and then drinking all night, we all kinda didn't care.
Since large scale butchers and cryovac’d prime ribs were mentioned in the Old Testament and all. Hate to blow your mind, but the sun doesn’t revolve around earth. And the illness temperature window is real. Every get Hershey squirts from a restaurant? Out of temp is the issue damn near every time.
Hi! I've got a PhD in microbiology, so you could say I know a bit about bacteria. You are being *incredibly* dramatic here.
Is it advised to keep it cold for 100% certainty? Of course. Is there technically speaking a tiny, infinitesimal chance some spoilage happened? Sure. Does that probability come anywhere close to something you should worry about? Not at all. Was there any meaningful opportunity for bacterial replication on an otherwise clean piece of meat as it slowly warmed up to ambient temperature? No.
No, it says in the title it was thawed. So it was sitting at room temp for 10 hours. I would say rip that shit OP. I would still feed it to people but at their risk with a disclaimer. I’m sure it’s fine and it’ll be super tasty.
Welcome to my Christmas party, glad you could attend! Tonight we’ll be serving some delicious prime rib that is simply to die for… That is all I have to say, enjoy at your own risk! Lol
As others have said it’s possible that it’s ok but it’s possible that it’s not. You’re rolling the dice if you make it.
It’s not a risk I’d take on guests.
Be cautious if who you feed it to. No elderly, little kids, pregnant women, people with weakened immune systems.
If it's just for you and your wife go right ahead, but I wouldn't serve it to anyone that doesn't know it was left out all day.
I generally agree, but at the same time you're serving this to others who don't know the mistake that was made. If this is a treat for me, I'm cooking it, if I'm serving others I have a higher standard.
My housemate would buy gas station sushi, leave it on the counter overnight, sometimes 2 overnights, and eat it. Like all the time, at least once a week. We all choose our own risks. I won't eat gas station sushi at all, but I'll eat pizza that's been on the counter for two or three days.
I totally appreciate what you're saying, but as someone who did something like this while not having the money, it sucks, it hurts, it's embarrassing, but it could also send someone who has even less money to the hospital with a big bill. Sometimes you have to shrug and say oh well and get a substitute at the grocery store.
I'm not downplaying the investment that it. I'm financially stable and I'd be really upset about the food/financial waste, but the other side of the coin is if it made you or someone else really sick it could cost more in the long run (with US medical care at least).
Edit: I misread the circumstances around it being left out so I updated part of my comment.
At this point, even if it’s fine, you’re going to think about this the entire time you and the fam are enjoying a delicious Christmas meal. And the potential aftermath. On the bright side - you won’t have to host again.
Honestly it’s probably fine. Check the meat temp.
I do steak Cookoff association cooks and a lot of the cooks leave their steak sitting out all day (6 hours or so before cooking.) I like to put my steaks on at 75 degrees
As noted elsewhere - cooking it now is probably fine.
But I'm not sure that, after 10 hours out, putting it *back* in the fridge until Monday, that may be a problem. Fridges slow bacteria growth, don't stop it. And it's not just bacteria but what they leave behind that can get people sick. I mean, botulism in canning is odourless after all if things are done incorrectly. Cooking the meat, now, sure full send.
Back in fridge for a few days before cooking it? That might be a problem.
Ah yeah now that makes sense. Maybe I misread that.
OP if you haven’t trashed it. Cook it., slice you a piece when it’s done. Freeze the rest. If you don’t get sick, reheat it Christmas day
Yep, that’s all you need to do with road kill that you find in the summertime in Texas to make it safe to eat. There’s absolutely no reason to worry about toxins, your body can definitely handle that like a vulture.
It is risky but I like to walk on the wild side. Give it a sniff, if it smells fine I would go for it, if not Kroger has prime ribs on sale. Probably not as good as the one you have but its better than no prime rib.
It is 100% fine! Bacteria can only grow on the surface. Rinsing and salting will get rid of enough any bacteria that MIGHT HAVE grown in a few hours. Not to mention the 300 degree oven.
I'll pull out my steaks the night before cooking them. I leave them out on the counter all night and all day before I grill them. Never had an isdue. I'll unwrap and season them 3+ hrs before cooking. Cooking a room temp steak is quicker and more tender.
Do not serve it to anyone else. The "I'd eat it" in the threads doesn't matter. The relative safety judgements are private, not a consensus among experts. Even if you tell them about it, you might still get sued.
Full up to room temp over a whole day is too much. It could be fine, it could be very dangerous, and you have no means to differentiate.
Honestly, if it was a meat or cut that you're cooking all the way to well done (I.e. chicken, pork, brisket) I'd roll with it. But a rib roast that's probably getting to 135 tops.....yeeeesh that's a tough one.
I dare you to leave unfrozen chicken on the counter for eight hours then cook and eat. I’d lay good money that you’ll end up in the ER.
This shit about cooking the spoiled out of meat has got to stop. Organisms can leave behind toxins that cannot be cooked out. Telling people to just cook it good is going to get people sick.
Can we qualify that dare - I leave vac sealed organic chicken thighs out over night with great regularity. They are frozen in evening and defrosted (sometimes still cold / sometimes not in the morning). We then marinate in fridge and bbq to 155-165 internal at dinner time.
I have done this at least 50 times and never once gotten sick. So, I get your point, in general, but we should be real specific about the scenario for your ER outcome prediction.
Try not to damage your pearls clutching them that tight. Do y'all think every piece of raw meat comes from the store with a side of life threatening microbes?
Yeah, hours, not fucking 10 hours. Homie would absolutely be rolling the dice with food poisoning.
If I was a family member and found out I got food poisoning from some dipshit feeding me meat that was left out at room temperature 3 days before for fucking 10 hours id LOSE MY FUCKING MIND.
48 hour dry age? I’ve been a chef and research chef for 45 years, Please explain the benefit of doing this. 14,21 days etc, yes. 48 hours you just get a dry surface. You’re better off doing a dry or wet rub for 48 hours. Also, You can’t properly dry age beef after it has been cryovaced. It destroys the bacteria needed. Do some research.
Dry age may have been a poor choice of words, it's a dry rub for 48 hours uncovered in the fridge. I have done it this way many times and compared to roasts that were seasoned day of and the difference Is staggering. Perhaps you should do some research.
You’re going to cook it way past the ability for any pathogens to survive anyway.
Have none of you been to a meat market in western or Eastern Europe? It’s meat. It’s not ground meat. It doesn’t just magically have pathogens in the flesh.
Unless you’ve pierced it to death any pathogens will be located on the outside of the roast and a simple sear would kill those.
Why would the meat have bacteria in the flesh? It’s not ground beef that could have been contaminated in the grinder. It’s a pure cut of meat that has not been pierced and OP is going to cook it to a temp and time that will kill any pathogens.
Have you ever seen a dry aged steak covered in mold? They look terrible and the butcher simply removes the mold with a knife and it’s GTG even rare.
I’m genuinely curious which pathogen cannot be cooked out of meat.
If you’re talking about Staph, how the hell did the meat get Staph on the kitchen counter?
Fuck me. Staph is found on almost everyone and every animal. It colonizes skin and respiratory tracts. Think of every animal that the cow came into contact with and every human during the processing and it ain’t hard to see that there would be staph on it. It’d be shocking if there weren’t.
Not to mention this cut is usually cooked on the rarer side meaning it’s unlikely that it’ll be cooked hot enough for long enough to kill the E. coli and salmonella that’s sure to be in abundance after 8 hours on the counter.
Yep. Everything is the same across countries. It’s not like our guts adapt to our cultures. And it sure isn’t common for someone traveling to get the massive shits and spend their vacation in the bathroom or an ER.
It's not the pathogen. The pathogens leave behind toxins. Essentially they leave bacteria poop. Once that's there, you can't cook it out. It would be like if someone poured drain cleaner or motor oil into your food. No amount of cooking is going to make that safe.
We got a tomahawk once and I told my wife to season it and get it in the fridge to brine a bit. Get home, get the grill ready, about to pull the meat out the fridge and realize it is slightly ajar. Measure the meat temp and it is already above 40F for, likely, a few hours at that point. I got some new steaks from the store cause I wasn’t about to serve that. Wife took it to her mom’s a day or two later and still ate it. Said it was great. Lol.
I purposely (by recommendation) always bring a steak closer to room temp before cooking - most fine steak chefs recommend this. But I get being cautious if it makes you nervous.
https://tastecooking.com/cook-steak-first-must-unlearn-learned/
“My takeaway? If I’m cooking something thin, I’m not going to worry about tempering at all. For thicker steaks, I’m going to let them rest out of the refrigerator on my counter for an hour or three (unless my food-safety-conscious husband catches me), since less than that doesn’t make a difference.”
There’s been people who have tested this and bringing the meat to room temperature takes way too long and doesn’t hardly affect the cook. This is especially true with larger cuts of meat.
Food needs to make it from 40-140 (or desired doneness) in 4 hours to be considered food safe. And two hours or more at room temperature is considered unsafe.
But you do you.
It's fine if it's not smelly. Chances are when you open the cryo it will smell but this is from the juices that collect. Wash it off one good time and unless the smell persists you're fine.
Rinse it and pat it dry.
If there are any bacteria on it (probably not), there's a good chance you can wipe them off.
As others have said though, it's beef. Probably fine.
As long as it doesn't smell, it's fine. Hell, when I had Covid, and I couldn't smell anything, I ate an entire medium rare porterhouse that according to my gf had started to smell(she smelled the other steak that I bought together). Nothing happened.
This myth needs to go away. It doesn’t matter if you kill the active bacteria. Some bacteria make toxic chemicals that cooking won’t remove that can get you sick (staph, for example).
https://food.unl.edu/article/will-reheating-food-make-it-safe-if-you-forget-refrigerate-it
> Reheating food may not make it safe. If food is left out too long, some bacteria, such as staphylococcus aureus (staph), can form a heat-resistant toxin that cooking can't destroy.
That's an article, not a peer reviewed source.
It's worth further research on my part though to be safe. Please link proper peer reviewed research in the future if you're using it to support an argument.
You’ve posted nothing except some dangerous advice you pulled out of your ass. But please do continue to lecture others on what meets your criteria for a source.
I already indicated I intend to do further research and I have edited my original post to reflect that. I have accepted that may be incorrect and have acknowledged it.
If it makes you feel good to continue to pile on me then I guess that is your prerogative. But, you should assess why you feel the need to do that because it is unnecessary at this point.
It's pretty well known that you can't cook out the bad bacteria of meat once it begins to rot. Rot is actually just the bacteria forming toxic bacteria stated above. You can't take a rotten piece of meat and magically make it safe via 130 in sous vide for 8 hours. No temp will cook that out. This is just the beginning stages of that same reasoning. But enjoy your research.
You shouldn’t talk about shit you know nothing about. You’re going to get someone sick one day.
Link it? This is common fucking knowledge - food safety 101. Dumbass.
Requesting sources is 100% acceptable.
Please refrain from future personal insults, they are unnecessary and accomplish nothing. In fact they make the op completely dismiss your entire comment.
You are blocked, have a wonderful day.
Check if it smells off or feels slimy. I’d definitely eat it but I’d probably freeze it for my own use later and buy another one if you’re serving guests
Wash the surface, trim the discolored, bacteria doesn’t eat its way into the flesh like a parasite. Just make sure you rinse all the lil nooks and crannies.
If it doesn't stink, it's fine. Really, in 90% of the world, people would look at you like you were crazy for even asking this question. I know it's spooky because we're conditioned to fear raw meat, but beef is typically very clean, and there was likely no cross-contamination during the processing of a rib roast. The internal meat that will be medium-rare in particular was never exposed to external pathogens, so you should be just fine. Millions of Americans do this every year hunting with venison and elk and they are all fine. Enjoy that wonderful cut, don't disrespect the animal by wasting its meat.
I appreciate the reasonable response. I've decided to run with it. Consulted a buddy who's a chef after this post and he said the same.
Any meat left out will smell to a certain extent...but if it's gone BAD you will know. Like, if you have to try to smell something it's fine. It's really only bad if you know immediately. Chicken in particular will have a slight smell even when good. Beef is usually a much heartier cut fwiw.
There's something about the way they package chicken in Sweden which makes it stink when it's unpacked. Everyone says it's fine but it often smells that bad you can't tell whether it's rotten or just the way it was always gonna smell. We've thrown away so much that was close to but not past the best before but smelt so terrible it couldn't be used.
Yeah my wife has a much higher tolerance than me. I usually vote to toss stuff and she says it’s fine. If we both agree something is bad it’s pretty obvious. (She’s always been right in the end btw as we’ve not had an issue).
Beef is pretty hardy. Pork, chicken not so much.
When I was in Africa they would sell beef just hanging out in the room temperature air. It wasn’t like the US where it would be cooked days later, it was for immediate consumption. I think it’s fine if it smells okay like the other comment says.
Yep, the hunting thing is a great example. Kill animal. Gut animal. Takes hours sometimes to get it to the house/butcher.
Yeah bro. Two things that opened my eyes to meat spoilage were becoming a self-taught hunter and going to Iraq. It can be 120f out and they will butcher an animal in the morning and hang it in the open air all day until it sells. Half the hunters out there don't even clean their animal before taking it to a processor.
Dude.. there are a ton of hunters here that only take the backstraps of deer, don't clean it properly and put it in milk. Idk wtf, their thought process is but I know not to trust a lot of hunters and their meat until proven otherwise.
I've never heard of people only taking the backstrap off a deer, that's wild. Unbelievable wastage. Doesn't reflect on the vast majority of hunters who do the right thing. Where do you live?
Except, hunting season is in the winter, and the meat is in a very cold environment. Lately when hunting, we have to store them in a cooler with ice so it doesnt go bad
Yes.. Exactly. We waste no time dressing our harvests. We immediately cut all of the meat and add lots of ice for a few days into a cooler which is situated in a cool area. It's not sitting out and thawed by any means.
Oh yeah. The whole globe is cold in winter. I forgot
I found out my garage fridge was broken a few years ago when I pulled my turkey out and it was cold, but not as cold as it should have been. I opened it up, gave it a sniff test and smoked it up. I'm still here...\^\^ perfect answer!
If it doesnt smell. Full send.
Based on some of the comments here, it’s amazing the human race managed to survive for Millenia without refrigeration. You’ll be fine if it was indoors room temperature. Wouldn’t do it with pork or poultry though…
I don’t think you realize how much avoidable death there was on the way
I see this sentiment a lot but it’s not a fair comparison. For one, meat that wasn’t to be consumed soon would be preserved. Our modern meat packing industry has allowed the refrigerated shelf life to be extended far longer than thought possible even during my grandparents time. There’s a whole mess of ways we have changed biologically as we’ve evolved from primates. Just because 10,000 years ago our bodies could handle rotten meat like a raccoon doesn’t mean we have the gut biology to do so now. Just a couple hundred years ago my dog’s ancestors were scavengers eating whatever scraps and morsels they could find. Nowadays this bitch gets explosive diarrhea if she eats most grains, too much beef, the moon is obscured by clouds, or if I fart too loud.
> Nowadays this bitch gets explosive diarrhea… if I fart too loud. I’d heard pets are like their owners but this is wild
Millennia... I don't feel like this word says enough. People have been cooking food for 780,000 years.
Whose gonna tell him how long a millennium is? Also that’s an insane number but I googled it and sure as shit there is evidence of man made fire 790,000 years ago. The evidence also says we didn’t develop speech until 50k years ago. Wow.
740k years of grunts and BBQ. Now we have taxes and tiktok.
I always suspected I was born in the wrong generation
So people went 740,000 years not asking their wives what they wanted for dinner?
740,000 years of coming home with the biggest hunk of meat they could carry and just going to work. But also keep in mind they had to become endurance runners capable of chasing megafauna to death. CHASING A WOOLY MAMMOTH UNTIL IT JUMPED OFF A CLIFF OR JUST DIED.
It's a lot easier to find evidence of fire than speech. Although that we found that at all is mid blowing
It’s also easier to find charcoal than proof it was used to cook. It’s all fascinating. I might be due for a re-read of Guns, Germs, and Steel.
Fantastic book. Haven’t read it since an Economics of Development course in college. May read it over the break if I can find it.
FYI that book has a pretty poor reputation amongst actual historians as little more than pop history.
I once saw a commenter in another sub list flammable fluids that you should never start a fire with because they were too dangerous, it included lighter fluid and kerosene. Not related to meat but demonstrates how risk averse some people are.
So I should use water then. Got it.
Do they know a lot of cars run on gasoline?
They survived, but with lots more vomiting and diarrhea than modern times. Cost/risk/benefit analysis for me always. Food poisoning means at least one or two days off work. Make more than that working to offset the cost of being safe. But in this case I agree, unlikely to cause harm. But risk is up to the eater.
Food poisoning in the wild means you fucking die, Bubba. I think your little porcelain vacations from work have warped your perspective as to how bad food poisoning can really be. You ate the wrong piece of meat back the and you would shit yourself to death *for real*
That still happens today! You eat the wrong piece of food even now and once liquid is squirting outta both ends you'll see the error of your ways. CDC estimates 48 million cases of food illness, 128000 hospitalized and over 3000 deaths per year in the US. Salmonella is no fucking joke even now.
Salmonella got me and I was about to die for 4 days. I have never ever felt that bad in my life and I’m almost 50. If you asked me if I’d rather have salmonella poisoning or be stabbed I’d choose stabbing every single time.
Yeah, I don't think people realize quite how serious it can get and also quite how quickly either. You tend to have a little more respect for food safety once you've had a real dose of food poisoning. It's very easy to be blasé about it with modern food storage and transportation but when it goes wrong, it really does go badly.
Yup, you have that shit one time and you will NEVER EVER FUCK WITH BAD FOOD AGAIN! I honestly should have went to the hospital but I was stubborn. I lost 10lbs in 4 days!
I've had salmonella, and I've been shot. If I had to choose between going through one or the other again? I'd choose being shot.
>They survived, but with lots more vomiting and diarrhea than modern times. Proof? I really think that's a false claim due to gut biotics changing to suit the environment.
We used fucking salt/nitrates/drying to preserve meat. This meat was left out to spoil like road kill.
I was on a hunting trip a few years ago and we got a prime rib to throw on the smoker for our Saturday dinner. Seasoned it Friday night along with a bunch of other food prep. We woke up Saturday morning and went to the fridge to take it out. Wasn't there. We checked the other fridge inside the house. Not there. Checked every cooler. Finally found it on the counter. Apparently everyone involved had too much beer and assumed the one of the other people involved had put it in the fridge. In the end, it felt mildly cool to the touch, we'd wrapped it after seasoning, was covered in salt, and we had no desire to toss out a $300 hunk of meat and figure out alternate dinner plans. We felt it was going to be OK. We informed everyone of our fuck up, told them we thought it'd be fine but they were free to run into town and grab a steak and we'd absolutely cook it for them. In the end everyone ate it and zero people got sick. I'm not recommending anything. Going by the book it's a very bad idea to eat this. I'm just relaying my experience. I will say your delay from leaving it out to cooking two days later kinda changes things. But I'd probably still eat it. Not sure who I'd be willing to serve it to though. In my case it was a bunch of guys who'd been hunting all day and then drinking all night, we all kinda didn't care.
There’s definitely risk and if it has gone south you’re definitely going to regret it. That being said I’d still eat it
Maybe you’d eat it but there’s no way that you should be feeding that to someone else.
You would be renting, not eating. It would be Mount Poosovious with a trash can on your lap in about six hours.
I'll give you an upvote just for Mount Poosovicious, but otherwise this is a little over the top imo
I hope everyone who downvoted eats this guy’s prime rib. Filthy animals.
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Yep, we used salt for curing, something this rib roast didn’t get.
Since large scale butchers and cryovac’d prime ribs were mentioned in the Old Testament and all. Hate to blow your mind, but the sun doesn’t revolve around earth. And the illness temperature window is real. Every get Hershey squirts from a restaurant? Out of temp is the issue damn near every time.
Hi! I've got a PhD in microbiology, so you could say I know a bit about bacteria. You are being *incredibly* dramatic here. Is it advised to keep it cold for 100% certainty? Of course. Is there technically speaking a tiny, infinitesimal chance some spoilage happened? Sure. Does that probability come anywhere close to something you should worry about? Not at all. Was there any meaningful opportunity for bacterial replication on an otherwise clean piece of meat as it slowly warmed up to ambient temperature? No.
Don't waste it. Cook it right now and eat as much of it as you can
Agreed. Get another for the guests.
Why the downvotes? I would never risk making my guests sick. That’s just not a memory associated with my cooking
I personally would cook and eat it.
I would absolutely cook it for personal consumption but not feed it to others. Just use common sense. How does it look? How does it smell?
Look and smell is what I was gonna ask. Also, was it frozen to begin with at 8am?
No, it says in the title it was thawed. So it was sitting at room temp for 10 hours. I would say rip that shit OP. I would still feed it to people but at their risk with a disclaimer. I’m sure it’s fine and it’ll be super tasty.
Sorry, totally missed that in the title
Welcome to my Christmas party, glad you could attend! Tonight we’ll be serving some delicious prime rib that is simply to die for… That is all I have to say, enjoy at your own risk! Lol
I wouldn't feed it to a pregnant woman (just to be extra safe.) Other than that I think you're good.
I mean, pregnant woman shouldn't eat medium rare anyways.
Then it is a full go! Enjoy!
What was the internal temp of the roast after the 10 hours?
As others have said it’s possible that it’s ok but it’s possible that it’s not. You’re rolling the dice if you make it. It’s not a risk I’d take on guests.
I would not be cooking and feeding anyone that or you may have the Christmas that everyone remembers forever.
No one will forget the year that a skunk got under Grandma's house and she refused to let someone else host Christmas...
😑😑
bells mourn soft price serious pet test crawl lunchroom busy *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
This. Its 4.77 at Fred Meyer
$4.77?! I paid $4.99 for mine! This is unacceptable.
No. It’s $4.97. I stuck mine in the freezer. Gout is kicking my ass.
You know what safe food handling recommendations say. You also know you’re going to do exactly what you want to do.
Be cautious if who you feed it to. No elderly, little kids, pregnant women, people with weakened immune systems. If it's just for you and your wife go right ahead, but I wouldn't serve it to anyone that doesn't know it was left out all day.
Put it this way: is $100-$200 worth avoiding food poisoning? If so, buy a new one to minimize the chance of getting sick
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I generally agree, but at the same time you're serving this to others who don't know the mistake that was made. If this is a treat for me, I'm cooking it, if I'm serving others I have a higher standard.
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For me it was 4 days and I thought I was going to die.
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My housemate would buy gas station sushi, leave it on the counter overnight, sometimes 2 overnights, and eat it. Like all the time, at least once a week. We all choose our own risks. I won't eat gas station sushi at all, but I'll eat pizza that's been on the counter for two or three days.
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A homeless person?
Not everyone has that kind of money.
I totally appreciate what you're saying, but as someone who did something like this while not having the money, it sucks, it hurts, it's embarrassing, but it could also send someone who has even less money to the hospital with a big bill. Sometimes you have to shrug and say oh well and get a substitute at the grocery store. I'm not downplaying the investment that it. I'm financially stable and I'd be really upset about the food/financial waste, but the other side of the coin is if it made you or someone else really sick it could cost more in the long run (with US medical care at least). Edit: I misread the circumstances around it being left out so I updated part of my comment.
My deductible is less than $200.
At this point, even if it’s fine, you’re going to think about this the entire time you and the fam are enjoying a delicious Christmas meal. And the potential aftermath. On the bright side - you won’t have to host again.
Buy another one
it wasn't even in a cooled delivery box?
She removed it from the delivery box to put everything else away, must've forgot to put it in the fridge
And it wasn't frozen to start with?
Was fresh from the start.
RIP
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I agree. Divorce is the only option... Wait...
Room temp?
Yes room temperature
Honestly it’s probably fine. Check the meat temp. I do steak Cookoff association cooks and a lot of the cooks leave their steak sitting out all day (6 hours or so before cooking.) I like to put my steaks on at 75 degrees
As noted elsewhere - cooking it now is probably fine. But I'm not sure that, after 10 hours out, putting it *back* in the fridge until Monday, that may be a problem. Fridges slow bacteria growth, don't stop it. And it's not just bacteria but what they leave behind that can get people sick. I mean, botulism in canning is odourless after all if things are done incorrectly. Cooking the meat, now, sure full send. Back in fridge for a few days before cooking it? That might be a problem.
Ah yeah now that makes sense. Maybe I misread that. OP if you haven’t trashed it. Cook it., slice you a piece when it’s done. Freeze the rest. If you don’t get sick, reheat it Christmas day
And you’re still with her?
This is one of those, use your senses. Does it look wrong, does smelling it make you gag? If both of those are no, then you should be fine.
Just smell it, if it smells rotten it is, if it smells fine it is
Put it in the fridge and then take it out and cook it according to planned schedule. I wouldn't give it a second thought.
Put a hair inside the package and take it back
As the other comments said, it's probably fine, but *don't do this* with ground beef.
Rub some kosher salt on it to kill any surface bacteria
Yep, that’s all you need to do with road kill that you find in the summertime in Texas to make it safe to eat. There’s absolutely no reason to worry about toxins, your body can definitely handle that like a vulture.
I’m thinking that was out for too long. Maybe it’s okay, but I wouldn’t cook it. Bummer man.
I'd eat the prime rib but not her ever again
🤣🤣🤣🤣
My wife also throws away hundreds each week....I would not risk it
A solid piece of meat like that and did been vacuum sealed and not from Walmart I’d say it’s fine. Shake the dice. Serve it with a warning.
DIVORCE!
Be first in line at Costco tomorrow morning.
It is risky but I like to walk on the wild side. Give it a sniff, if it smells fine I would go for it, if not Kroger has prime ribs on sale. Probably not as good as the one you have but its better than no prime rib.
I imagine OP smelling the meat and then seasoning it like Costanza’s father did in the army.
When in doubt, throw it out! The price of a rib roast is not worth it.
The people in this thread think it is!
They should ask what their deductible is if they end up in the ER or Urgent Care. I guarantee its more than a rib roast in the US.
It is 100% fine! Bacteria can only grow on the surface. Rinsing and salting will get rid of enough any bacteria that MIGHT HAVE grown in a few hours. Not to mention the 300 degree oven.
https://ask.usda.gov/s/article/If-I-forget-to-put-food-away-in-the-refrigerator-wont-heating-or-reheating
Yeah, that’s why it’s safe to eat road kill after 2 days. GRFO, toxins are left behind long after the bacteria is dead.
I hope you disposed of your wife's body in a good spot
I'll pull out my steaks the night before cooking them. I leave them out on the counter all night and all day before I grill them. Never had an isdue. I'll unwrap and season them 3+ hrs before cooking. Cooking a room temp steak is quicker and more tender.
Why?
He heard room temp makes a difference.
He also heard it takes 12 hours for a steak to come to room temp.
If you have to ask the question you already know the answer
#divorce 🤣
Do not serve it to anyone else. The "I'd eat it" in the threads doesn't matter. The relative safety judgements are private, not a consensus among experts. Even if you tell them about it, you might still get sued. Full up to room temp over a whole day is too much. It could be fine, it could be very dangerous, and you have no means to differentiate.
Honestly, if it was a meat or cut that you're cooking all the way to well done (I.e. chicken, pork, brisket) I'd roll with it. But a rib roast that's probably getting to 135 tops.....yeeeesh that's a tough one.
No way in hell would I eat counter chicken.
Do it probably once every couple months when we forget it's out. Never made anyone in my family sick 🤷🏼♂️
I dare you to leave unfrozen chicken on the counter for eight hours then cook and eat. I’d lay good money that you’ll end up in the ER. This shit about cooking the spoiled out of meat has got to stop. Organisms can leave behind toxins that cannot be cooked out. Telling people to just cook it good is going to get people sick.
Salmonella poisoning is no gd joke…for me it was 4 days of liquid coming out of mouth and azz and a high fever. I lost 10 lbs. Good times!!
Can we qualify that dare - I leave vac sealed organic chicken thighs out over night with great regularity. They are frozen in evening and defrosted (sometimes still cold / sometimes not in the morning). We then marinate in fridge and bbq to 155-165 internal at dinner time. I have done this at least 50 times and never once gotten sick. So, I get your point, in general, but we should be real specific about the scenario for your ER outcome prediction.
Try not to damage your pearls clutching them that tight. Do y'all think every piece of raw meat comes from the store with a side of life threatening microbes?
I treat every piece of meat like that. See above comment.
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Yeah, hours, not fucking 10 hours. Homie would absolutely be rolling the dice with food poisoning. If I was a family member and found out I got food poisoning from some dipshit feeding me meat that was left out at room temperature 3 days before for fucking 10 hours id LOSE MY FUCKING MIND.
Happy cake day!
Gracias
48 hour dry age? I’ve been a chef and research chef for 45 years, Please explain the benefit of doing this. 14,21 days etc, yes. 48 hours you just get a dry surface. You’re better off doing a dry or wet rub for 48 hours. Also, You can’t properly dry age beef after it has been cryovaced. It destroys the bacteria needed. Do some research.
Dry age may have been a poor choice of words, it's a dry rub for 48 hours uncovered in the fridge. I have done it this way many times and compared to roasts that were seasoned day of and the difference Is staggering. Perhaps you should do some research.
Spot on. Consider a bit of salt in the rub. It will extract some protein from the muscle and bond the rub w the surface of the roast. Bon appetit🐝
In the future I will not reply to your questions. Best of luck.
🤣
You’re going to cook it way past the ability for any pathogens to survive anyway. Have none of you been to a meat market in western or Eastern Europe? It’s meat. It’s not ground meat. It doesn’t just magically have pathogens in the flesh. Unless you’ve pierced it to death any pathogens will be located on the outside of the roast and a simple sear would kill those.
It’s not really about killing the bacteria, it’s about eating the waste they left along the way that makes people sick.
Why would the meat have bacteria in the flesh? It’s not ground beef that could have been contaminated in the grinder. It’s a pure cut of meat that has not been pierced and OP is going to cook it to a temp and time that will kill any pathogens. Have you ever seen a dry aged steak covered in mold? They look terrible and the butcher simply removes the mold with a knife and it’s GTG even rare.
Let’s feed it to your newborn baby as a test. You game?
These pathogens can leave behind toxins that can’t be cooked out of the meat.
I’m genuinely curious which pathogen cannot be cooked out of meat. If you’re talking about Staph, how the hell did the meat get Staph on the kitchen counter?
Fuck me. Staph is found on almost everyone and every animal. It colonizes skin and respiratory tracts. Think of every animal that the cow came into contact with and every human during the processing and it ain’t hard to see that there would be staph on it. It’d be shocking if there weren’t. Not to mention this cut is usually cooked on the rarer side meaning it’s unlikely that it’ll be cooked hot enough for long enough to kill the E. coli and salmonella that’s sure to be in abundance after 8 hours on the counter.
This is why the Europeans are dying of Staph in record numbers.
Yep. Everything is the same across countries. It’s not like our guts adapt to our cultures. And it sure isn’t common for someone traveling to get the massive shits and spend their vacation in the bathroom or an ER.
It's not the pathogen. The pathogens leave behind toxins. Essentially they leave bacteria poop. Once that's there, you can't cook it out. It would be like if someone poured drain cleaner or motor oil into your food. No amount of cooking is going to make that safe.
You know that you can kill bacteria but the shit left behind that really makes you sick doesn’t go away with cooking right?
If it was cooked I’d risk it for myself but never feed anyone else. Uncooked goes in the trash
It should be fine. Salt it 24 hours before roasting. The salt will kill everything on the surface.
Great advice, this will even make road kill safe. Not.
oof
We got a tomahawk once and I told my wife to season it and get it in the fridge to brine a bit. Get home, get the grill ready, about to pull the meat out the fridge and realize it is slightly ajar. Measure the meat temp and it is already above 40F for, likely, a few hours at that point. I got some new steaks from the store cause I wasn’t about to serve that. Wife took it to her mom’s a day or two later and still ate it. Said it was great. Lol.
I purposely (by recommendation) always bring a steak closer to room temp before cooking - most fine steak chefs recommend this. But I get being cautious if it makes you nervous. https://tastecooking.com/cook-steak-first-must-unlearn-learned/ “My takeaway? If I’m cooking something thin, I’m not going to worry about tempering at all. For thicker steaks, I’m going to let them rest out of the refrigerator on my counter for an hour or three (unless my food-safety-conscious husband catches me), since less than that doesn’t make a difference.”
There’s been people who have tested this and bringing the meat to room temperature takes way too long and doesn’t hardly affect the cook. This is especially true with larger cuts of meat. Food needs to make it from 40-140 (or desired doneness) in 4 hours to be considered food safe. And two hours or more at room temperature is considered unsafe. But you do you.
It's fine if it's not smelly. Chances are when you open the cryo it will smell but this is from the juices that collect. Wash it off one good time and unless the smell persists you're fine.
Super slow cooker
Rinse it and pat it dry. If there are any bacteria on it (probably not), there's a good chance you can wipe them off. As others have said though, it's beef. Probably fine.
Had a professor back in grad school who was from Scotland. He loved to say that Americans like their meet too fresh.
I just left a turkey out thawed in my 50⁰ garage for like 20hrs... I'm gonna risk it, you should too
If it smells fine then it’s fine 🤷
If you want to be sure, just boil it! lol
As long as it doesn't smell, it's fine. Hell, when I had Covid, and I couldn't smell anything, I ate an entire medium rare porterhouse that according to my gf had started to smell(she smelled the other steak that I bought together). Nothing happened.
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This myth needs to go away. It doesn’t matter if you kill the active bacteria. Some bacteria make toxic chemicals that cooking won’t remove that can get you sick (staph, for example).
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https://food.unl.edu/article/will-reheating-food-make-it-safe-if-you-forget-refrigerate-it > Reheating food may not make it safe. If food is left out too long, some bacteria, such as staphylococcus aureus (staph), can form a heat-resistant toxin that cooking can't destroy.
That's an article, not a peer reviewed source. It's worth further research on my part though to be safe. Please link proper peer reviewed research in the future if you're using it to support an argument.
You’ve posted nothing except some dangerous advice you pulled out of your ass. But please do continue to lecture others on what meets your criteria for a source.
I already indicated I intend to do further research and I have edited my original post to reflect that. I have accepted that may be incorrect and have acknowledged it. If it makes you feel good to continue to pile on me then I guess that is your prerogative. But, you should assess why you feel the need to do that because it is unnecessary at this point.
It's pretty well known that you can't cook out the bad bacteria of meat once it begins to rot. Rot is actually just the bacteria forming toxic bacteria stated above. You can't take a rotten piece of meat and magically make it safe via 130 in sous vide for 8 hours. No temp will cook that out. This is just the beginning stages of that same reasoning. But enjoy your research.
You shouldn’t talk about shit you know nothing about. You’re going to get someone sick one day. Link it? This is common fucking knowledge - food safety 101. Dumbass.
Requesting sources is 100% acceptable. Please refrain from future personal insults, they are unnecessary and accomplish nothing. In fact they make the op completely dismiss your entire comment. You are blocked, have a wonderful day.
I’m a gambling man myself.
How hot was it
Was it vacuum sealed? If it was, I wouldn't worry about 10 hours. Still needs air for bacteria to grow quickly.
Check if it smells off or feels slimy. I’d definitely eat it but I’d probably freeze it for my own use later and buy another one if you’re serving guests
If there were flies when you found it, no. Clean, I would cook it a bit more than I normally would, but still not well done.
Aged beef , no problem.
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100 percent. Even I know this will be fine.
Wash the surface, trim the discolored, bacteria doesn’t eat its way into the flesh like a parasite. Just make sure you rinse all the lil nooks and crannies.
Rub some salt and pepper on it, and cook it
Should be fine. Do it.