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Many people believe that a “sell-by” date relates to when the product expires. This is not always the case.
Brisket can retain freshness for up to 3- 5 days after its sell-by date, depending on how it was packaged. If it hasn’t been used by then, it’s time to cook it or freeze it for later.
You don’t want to mess around with spoiled meat.
The following article will explains how long brisket lasts beyond its “sell-by” date, as well as the significance of other food labels.
What Is A “Sell-By” Date?
A sell-by date has nothing to do with the freshness or quality of a product. Its primary function is to advise personnel of that business or shop how long the meat may legally be sold and stored on the shelf.
It is only for the personnel to assess in order to help monitor and manage stock inventory.
If a brisket isn’t used within 3-5 days of the sell by date, it should be frozen immediately to keep it safe and as fresh as possible.
What Is the Difference Between “Sell By” and “Best By”?
There are a TON of different food and product labels out there, and it can be difficult to tell them apart.
However, it has nothing to do with expiration and represents the period of its maximum freshness and quality. It does not specify when the brisket will become dangerous to eat.
Then there are the “use by” dates.
The date on this label, once again, does not indicate when a brisket will spoil. It acts as a final warning that the brisket is about to lose its peak freshness. After this period, the quality of the brisket might drastically deteriorate.
Sometimes, a brisket will have a “freeze by” date. This does not indicate when the brisket is no longer safe to consume.
It merely means that the brisket should be frozen on or before this date in order to maintain optimal quality.
What Impacts the Freshness of Brisket?
While a sell by date has no bearing on food and safety standards, it does indicate that a brisket is creeping closer its expiration date. There are numerous important aspects to consider while extending the life of brisket.
- When preserving a brisket, wrap it as firmly as possible, releasing as much air from the wrap as possible. The more air trapped with the brisket, the more oxidation occurs, which can lead to spoilage.
- When keeping brisket in the refrigerator, use the lowest shelf and store it as far back as possible, where it will be the coldest. To avoid cross-contamination, keep it away from any open food products.
In addition, while purchasing brisket or other meat products, inspect the package. Any tears or breaks in the packaging may have already affected its quality before you purchase it.
If you find any tears when you arrive home, re-wrap as best you can. Vacuum sealers are the most efficient for this.
How Long Can Brisket Be Kept in the Fridge?
Most meats, including brisket, may be stored in the refrigerator for 3 to 5 days.
A refrigerator does not prevent bacteria from developing on food; it just slows it down. Bacteria will have a significantly larger chance of forming on the surface after 5 days, making it unsafe for consumption.
How To Tell Brisket Has Gone Bad
If the brisket is spoiled, it will usually be quite obvious. It will have a rotten sour stench rather than a mellow, metallic odor. It will instantly turn you off.
Aside from the odor, the color and texture can also transform. The meat will lose its vibrant red and pink color and become bland, with grey splotches and a yellowish tint.
The texture will become slimy and quite unpleasant.
Final Thoughts
There are a lot of different food labels out there, so it’s logical that depicting all of them might be overwhelming.
The majority of them, however, do not indicate any kind of food and safety regulations, but rather when they will remain their peak freshness and how long they may be kept on the shelves.
If a brisket has gone bad, it will be obvious. However, if you are still unsure, trust your intuition.
Remember the adage “when in doubt, chuck it out.”
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.