A lot depends on how long the transition from heat to cold there was - did you let it air cool for a half hour or less then put it in the fridge? There shouldn't be much bacteria buildup in that time, as half the time it's still hot enough to kill any landing bacteria. Over an hour tho you're risking higher bacteria counts. Under normal conditions, you should be able to keep it well and edible for at least 3 or 4 days, even longer if you keep it in a really cold part of the fridge (near 33-34 deg.). Just remember the color chart... there is no meat that is naturally all green!