A steak can look perfect and still be dangerous if it’s been sitting too long. Most people don’t realize how quickly raw chicken, ground beef, or seafood can shift from safe to risky. No bad smell, no warning — just time quietly running out in the fridge.
Raw beef, pork, and lamb last only 3–5 days, and their ground versions just 1–2. Poultry and seafood are even more fragile, needing to be used within 1–2 days. Once cooked, most meats stay safe just 3–4 days, and moist dishes like stews can spoil even faster.
Safety comes down to simple habits: a fridge below 40°F (4°C), airtight containers, space for air to circulate, and clear date labels. If the color changes, the smell sharpens, or the texture feels slimy, it’s already past saving.
In the end, throwing away questionable meat is better than risking your health. When uncertainty creeps in, choosing caution is always the right call.
