Does cutting meat into pieces make it go bad faster?
Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with some veggies put into a separate container from the cut-up veggies (thanks @Joe), would the raw stir-fry mix (in a tupperware in the fridge) keep the same amount of time? Or would the increased surface area make it go bad faster? Does the answer change if it's beef or pork?
Best Answer
Yes, as you said, the increased surface area makes it go bad faster. Not only that, but bacteria on top of the meat can now go to the middle with little resistance.
Consider the expiration date of ground beef and whole beef slabs.
Pork tends to go bad faster than beef, and freshly butchered pig smells of feces (especially right beneath the skin), but they still go bad faster.
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Quick Answer about "Does cutting meat into pieces make it go bad faster?"
Yes, as you said, the increased surface area makes it go bad faster. Not only that, but bacteria on top of the meat can now go to the middle with little resistance.Can you cut steak into pieces before cooking?
A steak is not a bag of juices, nothing significant will leak off of it. It's indeed better to cut in a smaller piece that fits your pan, the whole steak should touch the bottom of the pan otherwise you might have uneven cooking / raw ends. Show activity on this post. TL;DR: Yes, it's fine to cut meats before cooking.How long does it take a piece of meat to spoil?
It is recommended that raw poultry and raw ground red meats be left in the fridge before use for 1 to 2 days. Red meats that have been cut into roasts, steaks or chops can last about 3 to 5 days before use, and cooked meat or poultry can last about 3 to 4 days in the fridge.Can you trim spoiled meat?
Things to Look for on Old Meat Oxidation is normal, a slight grey color is ok, when the meat starts turning green and getting a rotten smell, then it's time to REALLY question it. If the cut of meat is big enough, you might be able to trim some of the \u201coff color\u201d parts and retain some good meat from underneath.How can meat cuts be kept fresh?
The ideal temperature for the storage of fresh meat is 28\xb0F to 32\xb0F. Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40\xb0F perishability increases. Rapid growth of bacteria begins at about 50\xb0F.Minced Meat Time-Lapse
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