![]() When Storing Leftovers: If you have any leftovers made from your ground beef, refrigerate within 2 hours after cooking.According to Mandy Carr, PhD, Senior Executive Director, Science, Culinary and Outreach at National Cattleman’s Beef Association, a contractor to the Beef Checkoff, “proper cooking is a critical step in beef safety." Fresh chicken, turkey, ground meat, and ground poultry. When Cooking: All ground meat products should be cooked to an internal temperature of 160-degrees Fahrenheit, using an instant read meat thermometer. Use or freeze beef, veal, pork, and lamb products with a Sell-By date within 3 to 5 days of purchase.After using your cutting board or plate, wash everything you used in hot, soapy water. ![]() Keep the raw meat and meat juices away from other foods. When Prepping: Wash your hands with soapy warm water before and after handling raw ground beef and ready-to-eat foods.According to the USDA’s Food Safety Inspection Services, ground beef has a shelf life of 1 to 2 days from purchase. When Refrigerating: If you choose to refrigerate your ground beef, place it on the lowest shelf in your refrigerator on a plate or tray to catch any juices that may drip and prevent cross-contamination.Ground beef can be frozen this way for 3 to 4 months. Smell and visually examine at your ground. If you plan on keeping your ground beef in the freezer for longer, wrap it in heavy duty aluminum foil or place in a freezer bag removing as much air as possible. To determine if your ground beef if spoiled, use your senses. If you choose to freeze your ground beef in its original packaging, only do so for up to 2 weeks. That way you can divide and re-package your ground beef into the right portions. When Freezing: If you plan on freezing your beef, plan ahead to the meals you’ll be using it for.Remember to refrigerate or freeze your ground beef right away when you get home. ![]()
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