Got some Irish thin cut steak for frying which is out of date tomorrow, but it is not a good colour - not red, more of a brown. Is it okay? Smells okay. About to either give to kids or throw in bin........thanks.
Brown is fine especially if in date. All it means is the cut surface of the meat has been exposed to the air. Our excellent butcher says bright red steak is not ready for cooking or eating - it needs to be brown in his view
Brown mince is more dodgy because the surface of the meat (where any bacteria will gather) is broken up and mixed with the rest of the meat when it is minced, distributing the bacteria nicely through the whole thing. Lovely. I always freeze mince as soon as I get it for that very reason. Steak will only have bacteria on the surface so if it's cooked at a hot enough temp it will kill the bacteria..which presumably is why DH can eat steak that is nearly blue in the centre without getting food poisioning.
BTW [pointless fact alert] the bacteria that make food smell bad aren't the same ones that make you ill.