AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I have some steaks that I put in marinade straight from the store but my plans have abruptly changed and I'm not going to get a chance to cook them for about 3-4 more days is that safe and will they taste ok?
Answer Hi Brady,
If the steaks are fresh when you start and you don’t go past the grocers "use-by" date, you should have no problem. If there isn't a "use-by" date but a "sell-by" date then you have 2-3 days past the "sell-by" date for safe cooking of the meat.
The longer you marinate meat the flavor will be more intense and the texture could become more soft -- depending upon the acidity of the ingredients used. German Sauerbraten is marinated 3-5 days in a strong vinegar solution to achieve it's characteristic flavor so it is possible to marinate meat in the refrigerator for an extended period of time.
