Q&A: Is it safe to buy meat when the "sell by" date is about to expire?

How safe is it to buy beef or fish at a reduced price because the “sell by” date is about to expire? What are signs of bad steak? Does browning around the edges indicate it's spoiled? —J.B., Lubbock, TX

You should buy fish and meat before the sell-by date and generally either use within a day or so or freeze it, food scientist Linda Greene says. In general, less-than-fresh food won’t make you sick, as long as it’s handled properly and kept at 40° F or colder, but don’t eat it if there’s a color change and an off-odor. Meat darkens when exposed to air, so a change in color alone doesn’t necessarily mean it’s gone bad, but don’t eat it if it’s slimy or tacky. Fish should smell fresh and mild, not fishy, sour, or ammonia-like. The flesh should be shiny and firm and should spring back when pressed.

Read more on how to prevent food-borne illness. 

Comments

[Tony]

Sell by dates are not so cut and dried when it comes to packaged fresh meats in supermarkets and meat shops.
Fresh meat is normally coded for three days, not because the meat is not edible in three days, but because packaged meat shrinks due to moisture loss and thus the consumer may not get the weight she paid for.
This coding on fresh meat packaging is more a function of weights and measures compliance than a "sell by" safety issue.

[zoe]

Some meat is packaged while being exposed to carbon monoxide, which keeps it looking bright red for longer. Some package labels will mention this, but I don't know if they are legally required to do so or not. The carbon monoxide exposure itself is not dangerous.

[Antonio]

Tacky meat, especially red meats, does not necessarily indicate spoilage. It can be something called a "pellicle" which is a sticky surface meats acquire when exposed to air. Pellicle is absolutely necessary when smoking or curing many meats as it allows the cure/smoke to cling more closely to the meat and gives it deeper and richer flavor.