Beef tenderloin is considered the most tender cut of meat on a cow.
It is typically served rare and cooked medium-rare.
When cooked well, tenderloins can be a deliciously rich and tender piece of meat.
But like anything else in life, not all beef tenderloins are created equal. Some tend to be much more flavorful than others. And that is why it’s important to know how to tell if your beef tenderloin is still good before you start cooking it.
how to tell if raw beef tenderloin is bad
Raw beef tenderloins should be firm and not mushy. If they are mushy and past their prime, they should be tossed out. Meat that is starting to lose its pink color or that smells funny should be thrown out as well.
You don’t want to see any blood in your beef. The meat should be nice and pink in color. Any color other than that means your meat has spoiled and you should toss it.
You want to smell fresh when you are buying a beef tenderloin. It should smell clean, not like it has been sitting around for a while.
When I buy my beef, I try to get as fresh as possible. If it has been sitting around for too long then it can start to get an off-putting odor. I will usually buy mine within the first 3-5 days after I make it.
Moldy Or Discoloration
You want a nice smooth creaminess to your beef tenderloin. If you notice any mold on the top of it then discard it. Usually, you will see a green or white fuzzy mold on the top of the cream right when you open it.
Bacteria growth will show itself by color. If you see yellowing, that is also an indicator that your beef tenderloin has spoiled and you should toss it.
How to store beef tenderloin to extend its shelf life?
The best way to store beef tenderloins is to place them in a container that’s been packed with dry ice to help preserve the meat. A dry ice pack helps to preserve the tenderloin’s flavor and keep it from drying out too quickly.
Dry ice is a white crystalline powder that is formed when liquid carbon dioxide freezes. Dry ice can be purchased at most grocery stores for about $3 per pound.
Keep beef tenderloins away from light and out of the fridge if you don’t plan on cooking them immediately. They’re best served as soon as they’re cooked or else placed on a pan that can be heated up on the stove right away.
Beef tenderloins have a tendency to dry out easily if left at room temperature for a long period of time. The dry ice packs the meat so that it stays juicy longer.
Some benefits of proper food storage include eating healthier, cutting food costs, and helping the environment by avoiding waste.
How Long Does Beef Tenderloin Last?
If you’re cooking steak at home, a 4-oz piece of beef tenderloin should last you about a week in the refrigerator. If you purchase a pre-cooked steak, you may be able to freeze it for about 6 months.
A pre-cooked steak will have a sell-by date on the package, but your best bet is to ask your butcher what the expiration date is.
Can you get sick from eating old beef?
The answer is yes. It’s very likely that a beef tenderloin that is past its expiration date will be contaminated with bacteria and/or pathogens that can cause food poisoning. The good news is that you can still enjoy a good steak if it’s been stored properly.
Is it safe to eat beef tenderloin that smells bad?
As with any meat, if the package smells bad, throw it out. Beef tenderloin has a high-fat content and it’s important to cook it thoroughly to ensure safety. Tenderloin is considered one of the safest meats to consume.
How long does beef need to be cooked?
Cook beef tenderloin at least 145°F for no more than 5 minutes per pound of meat to kill germs.
Do you have to cook steaks well done?
Don’t overcook your steak. When cooking beef, the best way to tell when it’s done is to use a meat thermometer. Meat should reach an internal temperature of about 145 degrees F for medium-rare (145°F) or 160 degrees for well-done (160°F).
How long after the expiration date is a beef tenderloin safe to eat?
Beef tenderloin is safe to eat for 4 days past the expiration date. It’s best to check the meat before buying it. The meat should be as firm and well-formed as possible. A soft, thin layer of fat is acceptable if the meat is stored properly.