GROUND BEEF BASICS

Purchasing Ground Beef

A bright, cherry-red color indicates fresh ground beef; however, fresh ground beef does go 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 which has not been exposed to oxygen.

Once exposed to oxygen, ground beef will turn from darker red to bright red.

With extended exposure to oxygen, beef's cherry-red color will take on a brown color. 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.

Tip: If the beef in the center of a package of ground beef looks darker than the surface, it's natural. The ground beef on the surface is exposed to oxygen through the permeable plastic wrapping, so it stays red; the interior is a darker, purple color due to lack of oxygen. When exposed to air, the darker color will turn red.

One pound of ground beef provides four (3-ounce) cooked servings.

Make meat selections last when shopping to ensure that ground beef stays as cold as possible. Choose packages that are cold and tightly wrapped without tears or punctures.

Storing Ground Beef

A "sell by" date is found on most package labels. Beef should be purchased before or on that date, but once purchased and taken home, the beef should be used within 2 days.

To store in the refrigerator, place ground beef in the meat compartment or coldest part of the refrigerator (36°F to 40°F). Use within 2 days.

Ground beef can be frozen in its original transparent packaging for up to 2 weeks. For longer freezer storage, wrap ground beef tightly in heavy-duty aluminum foil, place in food-safe plastic freezer bags or wrap in freezer paper. Ground beef may be stored in the freezer for up to 4 months at 0°F or lower. Label and date all packages and be sure to include the weight and/or number of servings. Practice FIFO - first in, first out.

For convenience, ground beef patties can be frozen. Shape ground beef into patties and arrange in a single layer on a wax paper-lined tray or cookie sheet; freeze just until firm. Remove patties from tray and wrap tightly or place in food-safe plastic freezer bags and freeze as directed above. Defrost patties in refrigerator prior to cooking.

Cooking Tips

The secret to moist, flavorful burgers, meat loaves and meatballs is gentle handling. When shaping ground beef, be sure not to over mix. Over mixing can result in a firm, compact texture after cooking. During cooking, don't flatten patties; flavorful juices can escape, resulting in a dry burger.

Cook meatloaf and other ground beef mixtures such as stuffed peppers, burgers or casseroles to medium (160°F) doneness. One indicator of doneness is when the ground beef is no longer pink in the center. Use caution however - the nitrate content of certain ingredients such as onions, celery and bell peppers used in some ground beef dishes, such as meatloaf or meatballs, may cause the cooked dish to retain a pink interior color. Also, brown sauces (such as teriyaki, soy or Worcestershire) can mask doneness when mixed with raw ground beef before cooking; instead, brush onto the surface of the cooked ground beef. Check the internal temperature with a meat thermometer or instant read thermometer to alleviate any uncertainty about doneness.

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
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