The Emotional Tug-of-War
There’s also the practical reality: food—especially good cuts of meat—is expensive. Throwing out something that cost $27 can feel painful, frustrating, and wasteful.
Groceries
That’s why many people decide, “I’m just going to cook it.”
And cooking does reduce some bacterial risks—but it doesn’t eliminate all toxins if the meat has already gone bad. It’s a gamble many home cooks don’t realize they’re taking.
f you do choose to cook meat that’s near (or on) its expiration date, the safest approach is:
- Cook it thoroughly until the internal temperature reaches safe levels (e.g., 160–165°F / 71–74°C depending on the type of meat).
- Make sure the texture during cooking feels normal—not mushy or slimy.
- Pay attention to any unusually strong smells that intensify during cooking.
But most importantly:
If at any point the meat seems “off,” it’s better to lose the $27 than risk days of illness.
The Bottom Line
This whole situation is a relatable snapshot of real-life cooking: the tension between thrift and safety, between “it should be fine” and “does this smell weird?”
While browning can be normal, odors and texture changes can signal spoilage. When in doubt, trust your senses—or lack of confidence in them—and prioritize your health.
Some meals are worth the price. Others aren’t worth the risk.
