Beef tenderloin ingredient

All About Beef tenderloin

proteins

Your complete guide to beef tenderloin - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

6 storage methods
10 substitutes
4 cooking methods

How Long Does Beef tenderloin Last?

Storage times and freshness tips for beef tenderloin in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

raw, unopened/vacuum-sealed in fridge
5-7 days (sometimes up to 10 days if very fresh and well-sealed)

Signs of Spoilage

Strong sour, ammonia-like, or 'gamey' odor upon opening; dull grayish-brown or greenish discoloration; excessive cloudy or milky purge (liquid in the package); slimy or sticky texture.

How to Check

  1. Smell Test: Carefully open the package slightly and sniff. A strong off-odor is the most reliable sign.

  2. Visual Inspection: Look for significant color changes beyond a normal reddish-purple to bright red. Check for mold or green spots.

  3. Liquid Check: The liquid in the package (purge) should be clear or slightly reddish, not cloudy or milky.

Storage Tips

Store in the coldest part of your refrigerator, typically the bottom shelf to prevent any potential drips onto other foods. Do not open the packaging until ready to use.

raw, opened/butcher-wrapped in fridge
2-4 days

Signs of Spoilage

Dull grayish-brown or greenish discoloration; sour, ammonia-like, or putrid (rotten) smell; slimy or sticky film on the surface; visible mold (fuzzy green, black, or white spots).

How to Check

  1. Smell Test: This is the most crucial test. Sniff the meat directly for any strong, unpleasant odors.

  2. Visual Inspection: Look for any significant color change from red to dull gray or brown, or the presence of mold.

  3. Touch Test: Gently touch the surface. If it feels slimy, sticky, or unusually tacky, it's likely spoiled. Fresh beef should feel firm and slightly moist.

Storage Tips

Re-wrap tightly in plastic wrap and then aluminum foil, or place in an airtight container to minimize air exposure. Store on the bottom shelf of the refrigerator to prevent cross-contamination.

raw in freezer
6-12 months (for best quality; safely indefinitely at 0°F / -18°C)

Signs of Spoilage

Severe freezer burn (large dry, discolored patches, typically grayish-brown); strong off-odor or rancid smell after thawing; mushy or excessively soft texture after thawing.

How to Check

  1. Visual Inspection (frozen): Check for large areas of freezer burn. While safe, it will negatively impact taste and texture.

  2. Smell Test (after thawing): Thaw completely in the refrigerator and then perform a smell test for any sour or off-odors.

  3. Texture Test (after thawing): The meat should not be unusually soft or mushy after thawing.

Storage Tips

Wrap tightly in plastic wrap, then aluminum foil, or use a vacuum sealer or freezer-safe bags to prevent freezer burn. Label with the date. Thaw slowly in the refrigerator for best results. Do not refreeze raw beef that has been thawed.

cooked in fridge
3-4 days

Signs of Spoilage

Sour, rancid, or unpleasant smell; slimy texture; visible mold (fuzzy green, black, or white spots); unusual discoloration (e.g., green or gray patches).

How to Check

  1. Smell Test: Sniff for any off-odors. Cooked meat spoilage often presents with a sour or rotten smell.

  2. Visual Inspection: Look for any visible mold or significant discoloration.

  3. Touch Test: Check for a slimy or sticky film on the surface.

Storage Tips

Cool cooked tenderloin quickly (within 2 hours) before refrigerating. Store in an airtight container to maintain freshness and prevent odor absorption from other foods.

cooked in freezer
2-3 months (for best quality; safely indefinitely at 0°F / -18°C)

Signs of Spoilage

Severe freezer burn (dry, discolored areas); significant loss of flavor or dry/mushy texture after thawing and reheating.

How to Check

  1. Visual Inspection (frozen): Check for signs of freezer burn.

  2. Taste/Texture (after thawing/reheating): While safe, a noticeable decline in quality (dryness, toughness, or blandness) indicates it's past its prime.

Storage Tips

Wrap individual portions tightly in plastic wrap, then foil, or use freezer-safe bags/containers. Label with the date. Freezing cooked meat can sometimes alter its texture, making it slightly drier when reheated.

at room temperature (danger zone)
Maximum 2 hours (includes preparation time). If ambient temperature is above 90°F (32°C), maximum 1 hour.

Signs of Spoilage

Rapid bacterial growth occurs, often without immediate visible signs of spoilage. The meat becomes unsafe to eat even if it looks and smells fine.

How to Check

WARNING: There are no reliable detection tips for safety once meat has been in the 'danger zone' (40°F-140°F / 4°C-60°C) for too long. Assume it is unsafe.

Storage Tips

This is the 'danger zone' where bacteria multiply rapidly. Never leave raw or cooked beef tenderloin out for extended periods. Thaw frozen tenderloin in the refrigerator, under cold running water, or in the microwave, never on the counter.