We’ve all had the experience of opening that steak we’ve been putting off eating, because life, to the intense stench of frustration.

Protip: In your fridge, a steak on a rack exposed to air will last much longer than in a vac bag.

You might have 5 days in a bag.

But easily 10-15 on a rack - and after that it’s probably not going bad - just drying out more than is ideal.

Many of the things that go wrong with meat happen in the absence of air. (i.e.- in the bag)

Namely rot.

The way a conventional fridge cools makes it double as a dehumidifier/dehydrator - which red meat loves.

Make sure your rack is stainless steel and not coated metal, which can rust.

Lastly, and I think this is important, you WILL know if raw red meat is not good/safe to eat.

It will be visibly off- often green-ish. It will be slimy and, most importantly, your nose will tell your brain “FUCK NO!” in a primal way. (Exceptions to this would be game meats that might have parasites.)

Slightly turning brown is normal with oxygen exposure.

Food poisoning mostly sneaks in undetectably in prepared foods that haven’t been handled properly.

This is not investment advice.