Pulled my beef roast out of the slow cooker and saw these weird white stringy things poking out of the meat. They look like little worms or parasites. Is the meat infested?

rancid smell is a red flag.

Examine the color and texture. The meat should be a consistent color, usually a rich brown after cooking, and should not have any slimy or sticky coating. If the meat feels tacky or has a greenish hue, it may not be safe to eat.

To ensure the safety of your cooked beef, it’s crucial to reach the appropriate internal temperature. The USDA recommends cooking beef to a minimum internal temperature of 145°F (63°C) followed by a three-minute rest time. Slow cooked beef often exceeds this temperature, especially after hours in the cooker.

These temperatures are sufficient to kill most parasites and bacteria, ensuring that your meal is safe to consume. Using a meat thermometer can help you verify the internal temperature and provide peace of mind.