Tuition and college fees are determined by a student's college of record for the term. Detailed information about tuition is available at Fayetteville Policy 511.0 and about fees at Fayetteville Policy 511.1 .
Common causes of meat spoilage are mold, bacteria and exposure to air. It is sometimes difficult to tell if a steak is spoiled or not, but if anything about the smell or appearance of a piece of meat makes you question whether or not it is still good, throw it away. Do not risk making yourself or your family sick.
After reading the Cooks Illustrated choice of flap meat for one of their favorite cheap steak, I decided that I was going to pick it up next time I was in Costco. So finally I got it and here are my impressions... Very very good steak. The meat is very marbled and tender. It tastes almost like the outside edge of a rib-eye steak. Each individual steak was about 8 inches long and up to 1 1/2 inches thick. All I did was pull them out of the fridge, season with salt and let it come up to room temperature for almost an hour.