Food & Drink

How long can I keep a fresh raw steak in the fridge?

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  • Oct 1st, 2007 4:30 pm
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Sr. Member
May 28, 2005
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Toronto

How long can I keep a fresh raw steak in the fridge?

I just picked up a rib steak which is about 16 ounces from loblaws's meat counter and its wrapped in the brown paper. I was going to have it tonight but I cant so I I leave it in the brown paper for 1-2 days in the bottom part of my fridge, will that be ok still?
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Jul 18, 2003
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Etobicoke
Depends on how long it has been sitting in Loblaw's fridge. Also depends on the temp in your fridge. There's no straight answer.

But one thing for sure, the longer you let it sit, the more blood drains from it. And the more blood drains from it, the less juice it'll have. But, at the same time, the longer you let it sit, the more tender it'll get because time allows enzymes to break down the tough tissues.
Deal Guru
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Mar 23, 2005
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Midland
When I buy meat, if I'm not going to be eating it that night, I freeze it. No use letting it sit in the fridge.
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[OP]
Sr. Member
May 28, 2005
719 posts
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Toronto
Had the other piece 3 days later and I'm still fine :) I read online that wrapping meat in a 100% cloth towel will keep it from going bad longer but of course might dry the meat a little.
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Sep 28th, 2007 8:49 pm
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Deal Guru
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Mar 17, 2004
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gordholio wrote:
Sep 29th, 2007 8:50 pm
When I buy meat, if I'm not going to be eating it that night, I freeze it. No use letting it sit in the fridge.
But if it was a steaka dn you were going to consume it within the next couple of days, freezing the steak will completely ruin it.

My own rule of thumb is that I'd keep my steak in the fridge for 3 days, max. But that rarely happens since I mostly eat it the day of, or the very next day.
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Mar 30, 2004
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Newmarket
so when a restaurant claims they have aged their beef for 28 days, how do they keep it?.. if frozen I cannot see the benefit and if left in the fridge, should it not have gone bad?
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Mar 17, 2004
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Tjalfe wrote:
Oct 1st, 2007 4:13 pm
so when a restaurant claims they have aged their beef for 28 days, how do they keep it?.. if frozen I cannot see the benefit and if left in the fridge, should it not have gone bad?
Usually for up-scale restaurant, they mean the beef have been dry-aged for 28 days, meaning the beef has been hung in a humidty- and temperature-controlled refridgerated cooler. It reduces the excess moisture in the beef anc concentrate the flavour. There's also wet-aging process too but it's more of the cheaper process and produces less flavour. Not *usually* the choice for better steak house/restaurant
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