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How long to keep raw meat in the fridge, how to store it, and other secrets for preservation: 'When in doubt, do not con
🇦🇷 Argentina /Culture & Society

How long to keep raw meat in the fridge, how to store it, and other secrets for preservation: 'When in doubt, do not consume'

From La Nación · () Spanish

Translated from Spanish, summarized and contextualized by DistantNews.

At a glance

News Named sources Context piece
  • Argentines consider meat a cultural pillar, but often rely on unsafe home preservation methods, risking cross-contamination.
  • Experts advise checking meat for spoilage by examining smell, texture, and color, emphasizing that any doubt warrants discarding the product.
  • Proper refrigeration is key: whole cuts can last 3-5 days, while ground meat must be consumed within 24-48 hours due to increased bacterial risk.

In Argentina, where meat is more than just food, it's a cultural cornerstone and the heart of Sunday barbecues, home preservation practices are often based on tradition rather than safety, leading to significant risks.

When in doubt, do not consume

— Matías YegrosThe meat sector specialist provides a clear directive on handling potentially spoiled meat.

Many Argentines grew up with methods like thawing cuts on the counter for hours or using makeshift packaging, unaware of the dangers of cross-contamination. Food safety specialist Matías Yegros stresses the importance of discarding outdated beliefs and understanding proper storage. He advises consumers to be vigilant about the product's condition, refrigeration times, and storage techniques.

Yegros emphasizes that food safety is not solely about sight or smell, as some harmful bacteria are undetectable. Key indicators of spoilage include an unpleasant sour, acidic, or rancid odor, a sticky or slimy texture, and unusual greenish or dull gray colors. "When in doubt, do not consume," he firmly states, highlighting that proper handling after purchase, such as isolating cuts in the coldest part of the refrigerator, is crucial.

Although meat can darken due to oxidation, the appearance of greenish tones, dull grays, or strange spots is an unavoidable alert.

— Matías YegrosYegros describes visual cues that indicate meat may no longer be safe to eat.

The duration meat can safely remain refrigerated varies. Whole beef cuts like steaks, tenderloin, or flank steak can last three to five days if stored correctly. However, ground meat has a much shorter shelf life, needing to be consumed within 24 to 48 hours. This is because the grinding process increases the surface area, potentially spreading any existing bacteria throughout the mixture.

The primordial thing is to understand that one should not play with meat at the limit.

— Matías YegrosYegros emphasizes the critical nature of meat safety and the need for careful handling.
DistantNews Editorial

Originally published by La Nación in Spanish. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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