So, I went to my local supermarket on 23 February and bought a piece of rump steak which is labelled as "21 day matured" and has a "use by" date of today, 03 March.
What the piggin effersy does this mean?
Considering that I've kept the rump steak in my refrigerator for almost 10 days, is this rump steak now 31 day matured, or is it still 21 day matured? |
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By (user no longer on site) 38 weeks ago
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I think it’s something to do with the way that Amy is hung.
So it’s hung for 21 days.
Instead of the usual slaughtered, cut up cellophane and on the shelf still bleeding in Asda. |
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"I think it’s something to do with the way that Amy is hung.
So it’s hung for 21 days.
Instead of the usual slaughtered, cut up cellophane and on the shelf still bleeding in Asda. "
The way Amy is hung ?!    |
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By (user no longer on site) 38 weeks ago
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I don’t know where I got it from, but apparently, if you take a steak and leave it in your fridge for 24 hours, uncovered on a plate, it’s supposed to make it much more intense flavoured.
Again, I can’t remember where I got that tip from, but I do try. It has improved my steaks.  |
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By (user no longer on site) 38 weeks ago
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"I think it’s something to do with the way that IT is hung.
So it’s hung for 21 days.
Instead of the usual slaughtered, cut up cellophane and on the shelf still bleeding in Asda.
The way Amy is hung ?! "
Haha. Soz Amy! |
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By (user no longer on site) 38 weeks ago
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The way Amy is hung ?!
'Hanged', surely?
Everyone on here knows what a pedant I am!"
Hung as in it's already dead they just hang it to mature it ! So it's hung not hanged |
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By (user no longer on site) 38 weeks ago
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"I think it’s something to do with the way that Amy is hung.
So it’s hung for 21 days.
Instead of the usual slaughtered, cut up cellophane and on the shelf still bleeding in Asda. "
I am crying here
Poor Amy |
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"
The way Amy is hung ?!
'Hanged', surely?
Everyone on here knows what a pedant I am!
Hung as in it's already dead they just hang it to mature it ! So it's hung not hanged "
I was talking about Amy, not the meat!
'Pictures are hung. Men (and women) are sometimes, unfortunately, hanged'
A lot of blokes on Fab are, allegedly, well hung. |
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As an environmental health officer in a former life, the purpose of maturing steaks for 21 days or the aging process is it helps to enhance the flavour and tenderness of the meat. If the steaks have been stored properly in the fridge at the correct temperature (below 40°F or 4°C) and show no signs of spoilage such as an off smell, slimy texture, or unusual discolouration, it is generally safe to consume them after the sell-by date has passed.
However, it is important to use your best judgment and consider factors such as storage conditions and the appearance of the meat before consuming it. If in doubt, it is always better to err on the side of caution and discard the steaks to avoid the risk of food borne illness as it ain’t pretty. |
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"As an environmental health officer in a former life, the purpose of maturing steaks for 21 days or the aging process is it helps to enhance the flavour and tenderness of the meat. If the steaks have been stored properly in the fridge at the correct temperature (below 40°F or 4°C) and show no signs of spoilage such as an off smell, slimy texture, or unusual discolouration, it is generally safe to consume them after the sell-by date has passed.
However, it is important to use your best judgment and consider factors such as storage conditions and the appearance of the meat before consuming it. If in doubt, it is always better to err on the side of caution and discard the steaks to avoid the risk of food borne illness as it ain’t pretty. "
I've always enjoyed talks given by environmental health officers (on a par with those given by road safety officers). So much to learn from them.
It is a shame more of the general public aren't better educated in food safety. There are lots of things I avoid as a result. I have never eaten shellfish which I haven't caught myself from clean foreshores. I will eat frozen cooked prawns which I trust to have been cooked and frozen at source but always look for tell tale signs of refrigeration failure such as prawns or fish frozen to each other in the pack after thawing at some point. . . Not a great meat eater, anyway so unlikely to be dicing with ripe beef. Chicken, again, I'm more likely to trust ready meal production but that could be dubious logic.
I remember the great typhoid scare in my teens which almost wiped out the corned beef market for a long time. |
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