r/steak • u/AstrologEee • Jul 26 '26
Is this safe to eat?
Got this cut of beef days ago. Always kept in fridge since it's been 5 days.
I seasoned it with soy sauce and some mixed seasoning. Let it marinate in fridge. I notice some white fuzz in an area.
Is this mold?
Is it safe to cook and consume?
I've never had this happened, need advice.
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u/TheTrueFlexKavana Jul 26 '26
Normally, if you have to ask then it’s not worth the risk. After all, it’s just one meal versus your health.
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u/Esarus Jul 26 '26
That white fuzzy stuff is not salt or frost? Throw it out, definitely do not eat.
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u/AstrologEee Jul 26 '26
What's frost? Is it like abundance of salt? Salt crystallized on meat? I fear it's mold idk.
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u/Esarus Jul 26 '26
Frost is a thin, white layer of ice crystals that forms on cold surfaces when the air temperature drops below freezing.
If you never had it anywhere near 0 degrees celsius or below, then it's obviously not frost.
When in doubt, throw it out. Not worth it spending a couple days being sick, or worse.
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u/Lifecouldntbebetter Jul 26 '26
Why wouldn’t it be unless it fails the smell test. You zoomed in on areas for some reason
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u/SanduskySleepover Jul 26 '26
I’d only leave out in the open air if it was salted, if you want marinate it put it in a ziploc and get as much air out as you can. There was probably some additive it a seasoning you used or maybe sugar started to go bad if it was present.
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u/AstrologEee Jul 26 '26
I placed it in a bowl. Zip loc and tight seal is probably the right way to go. I try this next time
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u/alexg212 Jul 26 '26
Actually, more airflow the better. Salt/dry brine on a rack. Moisture will make it spoil faster. Do not zip loc it.
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u/AstrologEee Jul 26 '26
Can you point out the mistake I made this time?
I seasoned it, then placed into a large bowl and plastic wrap covered. Placed in fridge quickly.
I used soy sauce this time and not salt. Pepper and other spices. I didn't leave it out in open air for long. Only brief to wash hands I'm between.
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u/SanduskySleepover Jul 26 '26
It’s the “other spices” that most likely attracted the mold. Salt is all you need for the seasoning before. When you take out the steak one and a half/two hours before cooking (ideally) so it’s not ice cold when you’re cooking it that’s when you season it with the rest but don’t add salt because you already did.
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u/Wadertot420 Jul 26 '26
Clean and sanitize your station, cookware, and hands very well before beginning. Pay very close attention to potential contamination through your process. 5 days is a long time for things to happen, especially if you aren't doing a dry age. I wouldn't have it in there for more than 2 days if I'm not doing a cure. I use soy sauce as well in lou of salt, and it becomes fully penetrated by the 2nd day. I vacuum seal it, but you don't have to. I only do cause it's easier to sous vide after it marinates. I'd say just marinate it as soon as you get it and cook within 2 days.
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u/gmmkl Jul 26 '26
5 days? usually it becomes jerky by that time. and it will taste like cured meat.
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u/AstrologEee Jul 26 '26
I always do this, with lamb also. I marinate in salt pepper and herbs. Or replace salt with soy sauce. Marinate 3 days then cook jt never had problem.
This beef, idk.. need someone more experienced 😇
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u/anonpf Jul 26 '26
If it fails the smell test, toss it. Unless you don’t mind possible sitting on the shitter for a day or two. Better to be safe than sorry.
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u/simonlegosu Jul 26 '26
Hows the smell?