Purchasing Beef
Fresh beef (not vacuum-packed) is bright cherry red and will be firm and elastic to the touch. Vacuum-packaged beef will be dark red, even slightly purplish.
- Make sure the beef arrives sealed. If the seal is broken, reject the meat.
- Vacuum-packaged beef may have an unusual odor because of no oxygen. The odor will disappear in 15-30 minutes after opening.
Storing Beef
- Beef should be stored between 28 degrees and 32 degrees F.
- Beef will absorb odors.
- Unopened vacuum-packaged meat has a 21-day storage life in the refrigerator. Once open the storage life is 2-3 days.
- Frozen beef may be stored for six months at zero degrees F.
- Thaw beef in the refrigerator for 15-24 hours before using.
Tips for Handling Ground Beef
- Use ground beef within two days of receipt or freeze for up to four months.
- Do not over-mix ground beef. The texture will become firm and compact.
After Cooking
- Allow the meat to "rest" for 20-30 minutes.
- If serving immediately, slice the meat. Hold at or above 140 degrees F.
Food Safety Tips for Properly Handling Meat
Eliminate the possibility of cross-contamination.
- Store raw meat below ready-to-eat and cooked foods.
- Use separate cutting boards for meat, fish, poultry and cooked products.
- Wash, rinse and sanitize cutting boards, knives and other utensils in between uses.
- Practice good personal hygiene, especially hand washing, at all times.
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