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2007
Beef Tips - Safety & Storage Tips
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| Occasionally an iridescent sheen may be visible on sliced or cured meats such as ham, dried beef, and corned beef or on sliced, cooked beef or lamb. This is simply the effect of bright light (such as daylight or direct artificial light) on the fibrous cut surface of the meat and shows up as a very faint multicolored or rainbow effect. This does not affect the quality of the meat. The meat is perfectly safe to eat. |
| To minimize spoilage, refrigerate leftovers promptly after serving (but within two hours of cooking). To speed up chilling, divide large quantities into smaller portions or spread food out in a shallow container. Be sure to seal storage container securely. |
| Ground beef, beef for stir-fry (strips), beef for stew, and beef for kabobs (cubes) are more perishable than whole muscle cuts (roasts and steaks). During the grinding process for beef, any bacteria on the surface are mixed throughout. Cutting beef into strips or cubes exposes more surface area where bacteria can grow. Both processes result in shorter shelf life. |
Like all perishable foods, beef must be handled and stored properly to avoid spoilage and food-borne illnesses. To maintain healthier beef products:
- Refrigerate or freeze beef as soon after purchasing as possible. If it will take longer than 30 minutes from cold case to refrigerator/freezer, consider using a cooler in the car for transporting the beef.
- In the refrigerator, store beef in the meat compartment or the coldest part of the refrigerator.
- Beef wrapped in transparent film can be refrigerated without rewrapping. It can also be frozen up to 2 weeks without rewrapping. For longer storage, to prevent freezer burn, repackage beef in heavy-duty aluminum foil, freezer paper, or plastic freezer bags taking care to remove all air possible from the package.
- Label and date frozen beef packages. Use the first-in/first-out method for using frozen beef.
- Do not defrost beef at room temperature. Place beef in a tray to catch any drippings and place the tray in your refrigerator the day before you intend to use the beef. Allow about 24 hours to defrost a 1-1.5 inch thick package of ground beef or beef pieces. Allow 12 hours to defrost 1/2-3/4 inch thick beef patties. Allow 4-7 hours per pound for roasts.
- Cook beef as soon as possible after defrosting.
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| When shopping, select beef last to ensure the beef stays cold as long as possible until you get home. |
| Fresh ground beef does go through a number of color changes during its shelf life. These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat if purchased by the "sell by" date on the package label. |
