Ground beef labels may also indicate which primal cut the beef comes from, such as chuck, round or sirloin.
Select beef with a bright cherry-red color. Beef in a sealed bag typically has a darker purplish-red color. When exposed to the air, it will turn a bright red.
Choose beef that is firm to the touch. Make sure the package is cold with no holes or tears. Choose packages without excessive liquid. Purchase beef on or before
Purchase beef on or before the sell-by date.
When shopping, pick up beef just before checking out. If it will take longer than 30 minutes to get it home, consider keeping it cold in a cooler.
Refrigerate or freeze as soon as possible after purchasing.
If you plan to freeze your beef, think ahead to your weekly meals and re-package into right-size portions for you and your family.
You can freeze beef in its original packaging for up to two weeks.
For longer storage, wrap in heavy-duty aluminum foil or place in plastic freezer bags, removing as much air as possible.
Place beef packages on the lowest shelf in your refrigerator on a plate or tray to catch any juices. Label each package with
Label each package with the date, name of beef cut and weight and/or number of servings. Practice the FIFO (first in, first out) inventory system.
Refrigerate leftovers within 2 hours of cooking.
Ground beef is more perishable than roasts or steaks. Plan to use refrigerated ground beef within 1 to 2 days of purchase.
To avoid cross-contamination and prevent foodborne illnesses, follow these easy steps:
Wash hands well in hot, soapy water before and after handling raw meat and other fresh foods.
Keep raw meat and meat juices away from other foods, both in the refrigerator and during preparation. Wash all utensils, cutting
Wash all utensils, cutting surfaces and counters with hot, soapy water after contact with raw meat.
Keep carving boards separate from other food preparation areas and serving platters.
Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm, compact texture.
Before cooking, pat steaks and roasts dry with paper towels for better browning.
When stir-frying, partially freeze steaks for about 30 minutes for easier slicing.
When roasting or broiling, place steaks or roasts on a rack in a roasting or broiler pan to allow fat to drip away during cooking.
For kabobs, cut steak into uniform pieces to ensure even cooking. Pieces do not need to be absolutely square, some may have rounded or uneven edges.
Thread steak pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.
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