A raw steak will generally be good for up to 5 days if it is kept in the back of the refrigerator on a low shelf away from direct light. This time frame also works for other meats, such as lamb, pork and veal, and for different cuts of meat, such as chops and roasts.
Keeping the steak at 40 degrees or below helps to slow down the bacterial growth that occurs in meat after it has been processed. Even so, the growth does not stop completely. In fact, top-quality cuts of beef can be wet-aged or dry-aged for 7 days. Although the steak loses volume and develops a hard crust that needs to be cut away, it develops a great deal of flavor and is a popular method used by restaurants worldwide. Aged beef is also completely safe to eat.