It expired today and I know browning can be normal. It smells a little bit funny (but I can't really tell because the smell of raw meat makes me nauseated anyways). I just added salt and pepper and cooking it now. I paid $27 for it so I'm gonna eat it...

 

When $27 Meat Goes to the Edge: A Risky Culinary Decision

We’ve all been there: standing in the kitchen, staring at a pricey piece of meat, and realizing it just expired. That’s exactly what happened to one home cook recently, who shared their experience with a $27 cut of meat that had officially hit its expiration date.

“I know browning can be normal,” they admitted, “and it smells a little funny—but I can’t really tell because the smell of raw meat makes me nauseated anyway.” Faced with the prospect of wasting nearly three dozen dollars, they sprinkled salt and pepper over the meat and decided to cook it anyway.

The Fine Line Between Normal and Unsafe

Meat can naturally darken slightly over time, and minor changes in color aren’t automatically a sign of spoilage. Smell is usually the most reliable indicator—but in this case, the cook’s sensitivity to raw meat made that tricky.

Experts caution that expiration dates are more than just a suggestion. While high-heat cooking can kill many bacteria, some harmful pathogens, like Salmonella or E. coli, can still pose a risk. When dealing with meat that’s even a day past its “use by” date, the safest approach is to evaluate color, texture, smell, and storage history.

The Psychological Price of Waste vs. Safety

It’s not just money on the line—it’s our aversion to waste. Spending $27 on a cut of meat can make anyone hesitate to throw it out. This tension between frugality and food safety is common, and it’s part of why people sometimes take risks in the kitchen.

Adding salt and pepper is comforting and familiar, but seasoning cannot prevent foodborne illness. The cook’s decision to proceed illustrates a real dilemma: the balancing act between enjoying a special meal and avoiding a potential health hazard.

Cooking Tips If You Decide to Go Ahead

If you ever find yourself in a similar situation:

• Cook thoroughly: Make sure the internal temperature reaches a safe minimum (e.g., 145°F/63°C for beef steaks, followed by a rest period).

• Avoid cross-contamination: Keep raw meat separate from other ingredients.

• Use sensory checks: If the meat looks slimy, smells strongly off, or has an odd texture, it’s safest to discard it.

Final Thoughts

This $27 meat scenario is a reminder that cooking decisions aren’t just about taste—they’re about judgment, risk, and sometimes stubbornness. While it’s tempting to save expensive food, food safety experts always recommend caution when dealing with expired meat.

In the end, the experience sparks a bigger conversation: how do we balance cost, waste, and safety in the kitchen?