All About: Ground Beef
Handling Ground Beef
Tips
From burgers grilling in the summer to a steaming bowl of chili on a cold winter's night, dishes made with ground beef are family-pleasing favorites.
Make meat selections last when shopping to ensure the beef stays as cold as possible. Choose packages that are cold and tightly wrapped without tears or punctures. Check the "sell by" date on the package label. Purchase before or on the date printed.
A bright, cherry-red color indicates fresh ground beef. However, fresh ground beef goes through a number of color changes during its shelf life. A darker, purplish-red color is typical of vacuum-packaged ground beef or the interior of packaged ground beef that has not been exposed to air. Once exposed to air, ground beef will turn from darker red to bright red. With extended exposure to air, beef's cherry-red color will take on a brown color. It's important to remember that these color changes are normal. Use the "sell by" date on the package label as a guide to freshness.
Handling Ground Beef
How to Store
Store packages in the coldest part of the refrigerator, and use within one to two days. Ground beef can be frozen in its original, transparent packaging for up to 2 weeks. For longer storage, prevent freezer burn by rewrapping the beef in moisture-proof, air-tight wrapping materials such as heavy-duty aluminum foil, freezer paper, or plastic freezer bags.
How to Cook
Wash hands with hot soapy water immediately before and after handling raw beef. Wash work surfaces and utensils thoroughly after handling raw meats. Defrost ground beef in the refrigerator (never on the kitchen counter) to prevent bacterial growth. Allow approximately 24 hours to defrost a 1- to 1-1/2-inch-thick package.
Cook ground beef as soon as possible after thawing. Cook without interruption; partial cooking may encourage bacterial growth. Cook until no longer pink and juices show no pink color. The USDA recommends cooking it to at least medium (160ºF) doneness. Do not eat raw or rare ground beef.
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Tips
- Shape ground beef into patties. Place two pieces of waxed paper between each patty; wrap, label, and freeze. The next time you need burgers in a hurry, you can just remove the number you need from the freezer. Individual patties thaw faster than 1-pound packages of ground beef, too.
- To cut the saturated fat in dishes calling for ground beef that is crumbled and browned, such as spaghetti sauce or tacos, follow this procedure: Brown ground beef in skillet on medium heat 8 to 10 minutes or until no longer pink. Stir occasionally to break beef into small pieces. Heat 4 cups water in 1-quart glass measuring cup or microwavable bowl on HIGH 5 to 6 minutes or until very hot, but not boiling. Place beef into mesh strainer or colander with slotted spoon. Discard fat from skillet. Pour hot water over beef to rinse fat. Drain 5 minutes. Proceed as recipe directs.
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