So stew meat was taken out last evening at approx 6:30pm and was left out until 7 am. It was laid face down on the metal stove so it thawed fairly quickly, leaving it at room temp for many hours. So at 7am this morning, it was put in the refridgerator and then at 9:30am taken out to be cooked for a stew.
I asked the question "Do you think it's safe?" and the reply was "yes".
I said I would go buy some more and that was met with anger.
What do you think? Was I being "overly cautious" or was there a chance the meat was not safe? Sure the government websites say that red meat shouldn't be at room temp for over 2 hours, but is that practical? What is the "real" time frame for red meat to be at room temp?
Would you serve it to your children?