To cook a fillet steak with mold on?!

[AgathaMystery]

I know it sounds ridic but AIBU to cut off the white whiskers of mold that have appeared on a horribly expensive lump of organic fillet steak?

Or will I kill us all?

that looks like food spoillage bacteria which i highly toxic i wouldnt chance it

I don't believe that's mould. It looks fine, if it smells fine just flash fry it first rather than cut into it.

if it was me I'd cut that bit off, see what it was like inside and go by smell. But it's not me so i'd have to err on the side of caution and say nope.

I will absolutely not be eating it. Fished out the bin for the photo!

Supper was sea bass with red Thai curry in case anyone was concerned

Oh God no, don't eat it (vom)

I wouldn't feed that to my dog. Sorry.

Thank God

I've only seen that sort of mould on sausages.

My husband once had to throw away a ridiculously expensive and huge cut of beef that he'd been hanging in the shed to make bresoala with - he must have done it wrong somehow and it was covered in funny looking mould by the end of the process. We were both far too scared to eat any of it.

That looks like ice burn to me - had it been close to the back of the fridge where ice sometimes forms ???
OP I feel your pain it looks like a gorgeous cut of beef - if I was you I'd fish it back out and if it smells bad take it to the place you purchased it
I once asked my local butcher how long steak would keep for and he said ages ....... Did it smell ????

£14 is nothing compared to food poisoning. I usually freeze all meat on purchase and defrost before cooking.

Just smells a bit oxidised. It's not been at the back either. I've emailed them and taken pics... They are 200 miles away unfortunately.

I'd probably have cut that bit off and given it a small but £14 isn't worth getting sick over.

You're not actually supposed to store meat in the fridge for more than 2 days after purchase.

coconut I didn't get the memo

Talking of disgusting meat that was eaten, I got my DB a maple bacon set, you put rub I think it was on pork belly, and left it in the fridge for 5 days or a week I think it was, it smelt and tasted funny but we thought it was the rub over it, it may have been but the farts the next day

You won't get mould on meat. Rancid meat becomes sticky and has a smell about it.

Buy meat from a butcher not a poncy farmers market stall.
Yellow fat is a sign of well hung mature meat.

I'm thankful to be a country girl. People expect sanitised meat now; preplaced crap with red flash and gleaming white fat.

Why would meat from a butcher be better than meat from a farmers market?
I buy meat from the butcher but just don't follow that logic.

I don't expect the meat to be red, I know that it will be more tender when it's brown and oxidised. I know it's aged, I wrote earlier that it's been hung.

I bought it from a butchers that now has a shop attached to it. It's a good butchers.

I was just concerned about the ?mold.

that's not mould. It's marbled fat.
Looks good to me.

How long was it hung for? I probably would have cut the white bit off and eaten it if it smelled fine. I wouldn't have given it to anyone else though

I'm glad you chucked it. Furry mould on meat is really bad. It happened only once to me from a butcher I trusted and the colour drained from his face when I showed it to him. It wasn't my fault. I'd kept it a day in a good fridge. By the next day it was really bad.

Complain to the people you bought it from and show them your picture and ask for a refund. If they don't want to do it, consider reporting to environmental health at your local council if you are confident your fridge is good and set to a properly low temperature.

It's just under a week since you bought it. I've seen steak in the supermarket today dated Use By 11 May.

I once bought, for treat, a rib of beef.
I had purchased it from Tesco and it was in a plastic container with a 'meat nappy' underneath, like most supermarket meat.
The container had a small puncture hole it in that I'd not noticed on purchase.
I put it in the fridge for about 4 days.
When I got it out it was greenish and not fit for eating.
Felt terribly guilty at the waste.