Kitchen

[Mersha]

I would absolutely toss it.

If you are serving the meat to guests the worry over whether or not they will get sick is not worth it.

I had food poisoning and I would not wish that on anyone.

[RedTop]

I am in WV and the temperature in my unheated garage right now is 42 degrees.  I would definitely cook the roast and eat it.  *The meat was sealed in plastic wrap, and did not have a level of warmth for bacteria to grow.  

My daughters would kill deer, skin them, and let them hang in our garage for 2-3 days before cutting and putting in the freezer.  There was never anything wrong with the meat after hanging that long, and no one ever got sick.  

[cheriere]

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@RedTop wrote:

I am in WV and the temperature in my unheated garage right now is 42 degrees.  I would definitely cook the roast and eat it.  

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I wouldn't think twice about eating it either!!!

[Ainhisg]

Is taking a chance on food poisoning really worth $43?  My parents were beef ranchers as well as my ex-husband, so I am well-versed on safe meat practices.  If you insist on using it, only cook it for yourself.  Why in the world would you want to take a chance on making guests sick?  If I were your guest and knew you were going to serve meat that had been left at room temperature overnight, I would PAY you the $43 to not serve it to me.  It's not safe!

[MG Chris]

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@RespectLife wrote:

@lavenderfields 

Did you fridge it immediately upon discovery?

I'll be odd man out but NO way am I tossing an expensive roast like that.

I have left meat out by accident overnight and am still here to tell the tale.

If it doesn't smell spoiled...I am eating it!!!

My nose determines it.

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Same here. I work in a hot restaurant and we order food after we open. Sometimes our food sits there for 12 hours and we eat it after our shift and no one gets sick.

[brandiwine]

@spumoni99  I strongly disagree with you.  Before retirement I was a food safety expert for Colorado State University.  Any meat needs to be refrigerated at 40 degrees or less.  After 2 hours it's no longer safe.  No amount of cooking will kill all the bacteria.  If the OP wants to risk it for herself and her guests, that's up to her.  I would hope she would warn them prior to eating.  Nothing more fun than food poisoning during the holidays.

[Tori3569]

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@brandiwine wrote:

@spumoni99  I strongly disagree with you.  Before retirement I was a food safety expert for Colorado State University.  Any meat needs to be refrigerated at 40 degrees or less.  After 2 hours it's no longer safe.  No amount of cooking will kill all the bacteria.  If the OP wants to risk it for herself and her guests, that's up to her.  I would hope she would warn them prior to eating.  Nothing more fun than food poisoning during the holidays.

Agree with this 100%.  I work for a food service company and part of my job is to do food safety inspections.  Definitely leaving it out anywhere above 40 degrees puts it into the danger zone.  Not worth the risk.  

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[Iwantcoffee]

I would not cook it and serve to others.

[CatsyCline]

No, i would take the loss. not worth it.  

[Othereeeen]

Not to upset anyone....but ...I had a friend who, while in the military in the 1960s, was in Tripoli...where they had open markets with goat carcasses hanging in the sun, covered with flies, and the locals came and asked for a chunk to be cut off the carcass for the meal.

I'd sear it, slow cook it to death ( which you do anyway in a slow cooker)...and eat it.

I always wonder in the store about those open cases where the topmost meat pieces don't feel that cold to me...but we eat it all the time....

If you're leery about eating it for yourself or other people,cook it up, cut it up, and feed it to the dog,cat or ferals if you have them around. Neighbors dog if they have one.

And before people get hysterical about that idea....

Dogs eat road kill....Every week my neighbor's black lab drags something home and eats it on their side lawn ( I live in rural PA).....last week, during deer season, it was a deer leg. Sometimes it's guts. A few weeks ago she had a roadkilled rabbit that she dined on.

I'd cook it and eat it.

You'll be fine. No bacteria will survive the long slow cook process.

If it SMELLS bad when you unrap it....rinse it off, cook it well for the animals.

Or...throw it out. 

The good thing? You probably won't do it again!!!!

My Mom used to take out her individually wrapped chicken thighs or legs, and put them, frozen, on a plate on the counter to thaw. I'd come over after work, and it'd be thawed out in a little puddle of blood. I'd give her heck.

She  listened politely, but she cooked it and ate it.

 She died at 94...from...she stopped breathing.