A perfectly cooked steak can turn dangerous in silence. No smell, no slime, just time running out behind a closed fridge door. Most people have no idea how quickly raw chicken, ground beef, or last night’s seafood leftovers can cross from “safe” to “risky.” One wrong guess, one forgotten package at the back of the shel…

Most meats live on a much shorter clock than we want to believe. Raw beef, pork, and lamb are usually safe for just 3 to 5 days, while their ground versions should be used within 1 to 2 days. Poultry and seafood are even more fragile, often needing to be cooked or eaten within 1 to 2 days. Once cooked, most meats only buy you 3 to 4 more days of safety in the fridge, and moisture-heavy dishes, like stews or saucy leftovers, can spoil faster.

The real protection happens in the details: a fridge at or below 40°F (4°C), airtight containers, clear labels with dates, and enough space for cold air to move. When color shifts, odors sharpen, or textures feel slimy, the meal is already lost—and that’s okay. Food can be replaced; your health cannot. When doubt creeps in, let the meat go and keep your peace of mind.