Beef tenderloin is an expensive yet delicious cut of meat that is popular for special occasions like holidays and dinner parties. However, there is often confusion around how long you can safely leave a tenderloin out before cooking and serving it. This article will provide a detailed overview on storing tenderloin, signs of spoilage, food safety guidelines, and tips for maximizing shelf life when serving tenderloin.
How to Store Raw Tenderloin
Properly storing raw tenderloin is key to maximizing its shelf life and quality. Here are some tips:
- Keep tenderloin chilled at 40°F or below. Store in the coldest part of the refrigerator, not the door.
- Wrap the meat tightly in plastic wrap or butcher paper to prevent exposure to air and refrigerator odors.
- Use tenderloin within 3-5 days of purchasing for best flavor and texture.
- Freeze tenderloin if not using within 3-5 days. Wrap well and freeze for up to 6 months.
- Thaw frozen tenderloin overnight in the fridge before cooking.
Signs of Spoilage
Always inspect raw tenderloin for signs of spoilage before cooking:
- Discoloration – Should be bright red to deep purple. Grey, green or brown spots indicate spoilage.
- Slimy texture – Should feel firm and dry to the touch. Slippery slime signifies bacteria growth.
- Off odors – Should have little odor. Rancid or sour smell means spoilage.
Discard tenderloin if any signs of spoilage are present, as it may contain harmful bacteria.
USDA Food Safety Guidelines
The USDA Food Safety and Inspection Service provides these time and temperature guidelines for beef to prevent foodborne illness:
- Store raw tenderloin at 40°F or below.
- Only leave tenderloin out at room temperature for 2 hours max during preparation and serving.
- Cook tenderloin to a minimum internal temperature of 145°F.
- Let rested cooked tenderloin sit at room temperature for 3 hours max before discarding.
Going over the 2 hour and 3 hour windows can allow bacteria like salmonella or E. coli to multiply to dangerous levels and cause food poisoning. Adhering to the above guidelines is important for food safety.
How Long Can Raw Tenderloin Sit at Room Temperature?
According to the USDA, raw tenderloin should not sit out at room temperature for longer than 2 hours total before cooking. Bacteria grow rapidly between 40°F and 140°F. Leaving tenderloin out for longer allows this bacteria multiplication, increasing the risk of foodborne illness.
1 Hour
Letting raw tenderloin sit out for 1 hour or less is generally safe, as long as it does not exceed a total of 2 hours at room temperature. At this point, bacteria growth is still minimal.
2 Hours
At the 2 hour mark, it is strongly recommended to cook or re-chill the tenderloin. The USDA defines this as the maximum amount of time raw tenderloin should be left out.
3 Hours
Allowing raw tenderloin to sit at room temperature for 3 or more hours enters the danger zone. Bacteria may have multiplied to unsafe levels at this point. It is not recommended to cook tenderloin left out for over 2 hours.
How Long Can Cooked Tenderloin Sit at Room Temperature?
According to USDA guidelines, properly cooked tenderloin that has been left at room temperature should be discarded after 3 hours. After cooking meat to a safe internal temperature, bacteria are killed off. However, over time, new bacteria can still grow if left out too long while the temperature is in the danger zone between 40°-140°F.
1 Hour
Cooked tenderloin can safely sit out at room temperature for 1 hour. At this point, bacteria growth will be minimal.
2 Hours
At the 2 hour mark, some bacteria growth may start to occur on cooked tenderloin. Use caution when leaving tenderloin out for longer than 2 hours.
3 Hours
By 3 hours, the USDA recommends discarding any remaining cooked tenderloin that has been sitting in the temperature danger zone. Bacteria levels may have multiplied to unsafe levels.
Over 3 Hours
Cook tenderloin left out for longer than 3 hours should not be consumed and should be thrown out.
Tips to Maximize Shelf Life When Serving Tenderloin
When serving tenderloin for a dinner party or holiday event, use these tips to keep it safe and fresh for guests:
- Cook tenderloin as close to serving time as possible. Limit room temperature time.
- Slice tenderloin just before serving instead of cutting ahead of time.
- Refrigerate any leftovers within 2 hours and reheat fully to 165°F before serving again.
- Discard any tenderloin left out for longer than 3 hours.
- Set cooked tenderloin on ice or chill plates if waiting longer than 2 hours to serve.
Conclusion
Following proper food safety practices when handling tenderloin is important. Raw tenderloin should not sit at room temperature for longer than 2 hours before cooking. Likewise, cooked tenderloin should be discarded after sitting out for 3 hours. Adhering to USDA guidelines, chilling meat properly, and minimizing time in the temperature danger zone between 40-140°F are key for preventing harmful bacteria growth when serving tenderloin.