Sirloin follows the same path to spoilage as any other cut of steak. Steak keeps a few days longer than minced meat in the refrigerator and can be safely stored in a freezer for months. The U.S. Department of Agriculture recommends checking the colour, texture and smell of meat before cooking.
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Look at the colour of the steak. Colour changes alone do not indicate that the sirloin has gone bad; according to the USDA, colouring simply indicates whether or not a protein called myoglobin has been exposed to oxygen. However, fading or darkening meat often indicates that the steak may have begun to spoil.
Touch the sirloin. The USDA reports that a spoiled steak feels either tacky or slimy.
Smell the steak, carefully. If the steak smells sour, "off" or makes you gag, throw it out.
Tips and warnings
- For maximum longevity, do not keep the sirloin in the store's packaging, as most meat packers cover meat with a plastic film that allows oxygen to get in, interact with myoglobin and turn the meat red. Remove the steak from the store's package and place in a dry, airtight container.
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