I've had a rump roast in fridge for 7 days . . .

[Judge Kemp]

I can smell a little age on the roast. Should I trim the outer meat off before I throw it in the crock pot tomorrow or will it be okay?

Any thoughts?

[Sambud]

Give part of it to the dog tonight. If the dog survives it should be good to go.

[Judge Kemp]

No dog.

[Sambud]

Neighbors dog?

[soybean]

I can smell a little age on the roast. Should I trim the outer meat off before I throw it in the crock pot tomorrow or will it be okay?

Any thoughts?

Some people pay their butcher extra to age beef. Cook it pussy.

[Mr. Hawk]

I'd like to have periodic updates on this issue please.

[danish_hawkeye]

cook it for the mrs and eat a salad yourself.

[Judge Kemp]

I trimmed off the areas of concern I had with potential spoilage and cooked it. I made a stew. Good stuff.

[Debit One]

I trimmed off the areas of concern I had with potential spoilage and cooked it. I made a stew. Good stuff.

Food poisoning typically evidences itself within 12 hours. I expect an update in the morning. Hopefully you own a laptop and can post from the toilet, as you'll be spending a lot of time there.

[Debit One]

I trimmed off the areas of concern I had with potential spoilage and cooked it. I made a stew. Good stuff.

BTW - a roast isn't a piece of cheese. You don't just cut off the mold and resume eating.

[Tripper Harrison]

If you weren't eating it raw, I don't see what the problem is.

[Judge Kemp]

I trimmed off the areas of concern I had with potential spoilage and cooked it. I made a stew. Good stuff.

BTW - a roast isn't a piece of cheese. You don't just cut off the mold and resume eating.

Areas of spoilage weren't going to make me sick. They just wouldn't taste good. Pathogenic bacteria would make me sick. I nuked the crap out of those in the crock pot. I wasn't worried about that. I was shredding for stew, so that bad boy got up to 200 degrees by morning. I was wondering about the taste, etc. due to areas of spoilage.

[SL]

There are tribes in Africa that go without refridgeration and store meat out in the open. Seven days is nothing, even for your weak American system.

[Judge Kemp]

Unfounded concerns of sickness aside (nobody got sick), I'd still like to know the answer to the initial question.

Is there a concern of spoilage where I needed to trim the outside of the roast down, or could I have simply cooked it? I understand the aging process, but also know that true "dry" aging does involve spoilage and trimming. I don't know the level of concern in a fridge for a week.