Forgot to Turn Crock Pot On

I would toss it. I'd rather throw it away than risk the nastiness of food poisoning if it's bad. Sorry.

I'm surprised at how many people say toss it.

Takes way longer than 4 hrs at room temperature for meat to turn rancid, geez.

Bacteria can and will grow in that environment, but will be killed off as soon as the meat is brought up to temp.

I wouldn't have tossed it, and I've been cooking for 40 years, haven't made anyone sick yet.

:)

i have cooked meat that was left out on the counter for hours. The house is kept at a fair temp. The meat will be just fine.

Americans waste so much food, we have been so over informed due to news of the worse, that common sense is gone. Example? I deliver fruit. There are people at one office that will not eat fruit that has not been refrigerated. Some of them will not eat a banana with brown spots, because it is rotting.. Some will not eat grapes from brown stems because they were taught those are not good for you.

I have prepared steaks, roasts, that were left out to rest. These are some of the most tender ways to prep for cooking. I did not leave them in a hot kitchen or outside in the heat. And yes, if you can leave them for hours, they are really good.
This roast was in a crock pot covered? I promise you it would have been just fine if totally cooked on the stove or grill all the way through.

It will be just fine.. But I would now cook it on the stove or in the oven.

Heck if you have ever prepared any fresh skinned meat, you know that meat will be fine for lengths of time before cooking.

Absolutely turn it on and cook/eat the meat! 4 hours is nothing to be concerned with. Cook it thoroughly and enjoy.

ETA: the temperature danger zone has been updated since I stopped working in the restaurant industry and is now 41 - 135 degrees. The issue with meats and other temperature sensitive foods isn't just bacteria, which can be killed with cooking, but that the bacteria, when multiplying, create toxins in the meat that are NOT killed by cooking. Staph bacteria are also NOT killed by cooking. Really, not worth the risk.

Original:

For reference, foods that spoil, like meat and dairy, are OK for a total of 4 hours between 45 and 145 degrees, which is the bacteria growth danger zone. This means in the food's life cycle, so the time it took you to pick up the meat at the grocery store, finish shopping, get it home and put it in the fridge, plus any time before that in the processing of the meat, counts. You were right to throw it out. I wouldn't feed it to a pet either.

@ L. A, there is a difference between preparing fresh skinned meat (presumably from hunting?) and preparing factory-farmed meat that has been butchered/processed by a distributor or the grocery store. Grocery store meat is exposed to all kinds of nastiness throughout its life cycle that you wouldn't want to risk having a chance to grow in your kitchen before you cook and eat it.

Welcome to mamapedia!!!

While I'm not a fan of wasting food? If in doubt, throw it out is my motto....

If you don't want to waste it? Cook it up and give it to your dog, if you have one.

If you haven't thrown it out yet, I would just cook it and cut into portions to give your dog. Freeze it and give it over a period of time. I hate wasting things.

I would cook it but not in the crockpot now because you want to heat it up faster than a slow cooker can. I think it's probably fine since you seared the exterior.

Major bummer! When in doubt, throw it out.

2 hours is the limit for leaving something unrefrigerated.
Sorry but I'd toss it.
It's not worth the potential ptomaine/botulism/salmonella you might get from it.

Additional:
Yes, bacteria will die when cooked - but cooking doesn't remove any toxins the bacteria left behind.

http://www.fsis.usda.gov/shared/PDF/How_Temperatures_Affe...

I would toss it, but only because I am pretty sure beef can grow bacteria after being left out in room temp 4 hours. Maybe ask a chef. Call around restaurants lol. They know that stuff.

If it was chicken I probably would have tossed it, but beef is different, I have left defrosting meat out for years and cooked when I came home even when I came back a little later than planned. To my knowledge no one has gotten sick. Unless it is ninety degrees out different story.

I'm guessing not cool to touch since it's seared?
Personally, I'd pitch it.

No, it didn't go bad in four hours. Cook it on the stove or in the oven now, but don't refreeze it to use it later. It does have to be cooked now.

Im guessing since youre asking you are in question about whether or not it could get you sick. Even if you convince yourelf its fine (and it possibly could be) the thought that if could make you sick would turn me off. Why risk it? I dont doubt its a piss off but if you put it in warm from searing it then put the lid on, there is a lot of warm air in the crock pot for bacteria to easily form.