07/25/2003

Food Safety Smarts: Storing Ground Beef Safely
The current oversupply of some beef cuts is resulting in a bonanza of bargains on ground beef. It’s a great opportunity to stock-up and freeze-ahead for the months to come. Here’s how to do it right and how to do it safely.

Refrigerated Storage
Ground beef can be kept in the fridge for 1 day from the “packaged on date” on label or purchase time at the butcher’s counter. Fridge temperatures should be set at 4°C (40°F) or colder. Place the ground beef package on a plate positioned on the bottom shelf so meat juices won’t drip onto other foods. If you won’t be using the meat within a day of purchase, cook or freeze it for longer storage.

Vacuum packaged ground beef can be kept longer – follow the package “best before date” for refrigerated storage times. Once the package is opened, the meat should be used within 1 day, just like other packaged ground beef.

Freezer Storage
Your freezer should be keep temperatures at -18°C (0°F) or colder. If the ground beef is labelled “previously frozen”, it needs to be cooked before being frozen.

GROUND BEEF STORAGE - REFRIGERATOR
Fresh Ground Beef 1 day
Cooked Ground Beef 2 days
Ground Beef Patties 1 day

Freezer Know-How
Freeze small quantities of food at a time--don’t try to freeze more than 10% of your freezer’s capacity at once (no more than 2-3 lb of food per cubic foot capacity of the freezer should be frozen in 24 hours). Freeze as fast as you can, placing the meat in the bottom of the freezer (where it is coldest) until frozen solid.

GROUND BEEF STORAGE - FREEZER
Fresh Ground Beef 3 months
Cooked Ground Beef 3 months
Ground Beef Patties 3 months

Wrap it Right
Divide bulk packs of ground beef into family-sized meal portions before freezing. Use plastic freezer bags -- squeeze out as much air as possible, seal and label with the freezing date. Alternately, use a freezer container or suitable wrap -- wrap meat snugly, forcing out air and seal tightly -- try the Freezer Fold for sealing wraps.
If freezing meat in the store package, first over-wrap it in heavy foil or place the package in a plastic freezer bag.

The Feezer Fold
1. Place food in centre of wrap; bring 2 edges over the top of food.
2. Fold edges over 2-3 times, until wrapping fits food snugly.
3. Fold ends of wrap under food tightly, securing with freezer or masking tape.

All wraps are not created equal – here’s what does and doesn’t work:
GOOD WRAPS
  • Plastic freezer bags (sealable is great!)
  • Heavy freezer aluminum foil
  • Freezer grade plastic wrap
  • Freezer and parchment paper
  • Sealable freezer containers

    BAD WRAPS
  • Thin plastic bags, grocery bags
  • Butcher paper
  • Thin/stretch plastic wrap
  • Waxed paper

    Defrosting Demands
  • Meats should never be thawed at room temperature.
  • Ideally, thaw meats in the fridge, allowing 12-15 hours per lb (26-33 hours per kg). Place meat on a plate on the bottom shelf of the fridge.
  • Microwave-thawed ground beef should be cooked immediately.
  • If meat that has been kept in the fridge and is still full of ice crystals, can be safely refrozen. Once thawed, ground beef needs to be cooked before it can be refrozen.

    The Last Chapter…Cook Ground Beef Safely
  • Don’t rely on the ‘colour test’ to know when ground beef is done – burger patties can be brown in the centre before being cooked to a safe temperature.
  • To know when burgers are done, check patty temperatures with a digital rapid-read thermometer.
  • For the best temperature reading, remove patty from heat, insert 1 1/2 inches (4 cm) of the thermometer stem sideways into each patty for 30 seconds.
  • Always wash the tongs, plate and thermometer stem used in checking partially cooked meats before using again.

    • Visit the FAQ section for more information about ground beef.
    Learn how to use a food thermometer to judge when beef is cooked.
    Order FREE booklet with simple homemade burger mix and tantalizing topping ideas.
    Cook Ground Beef in big batches and freeze in 1-2 cup (120-500 mL) portion containers or in loose pieces so you can scoop out as much as you need in your favourite pasta sauce, chili, soup or casserole recipe.
    After trying make-ahead homemade burgers, you may never go back to those thin, pre-made patties. This recipe works well for meatballs too!
    The convenience of ground beef allows you to make many easy meals and snacks from just a few basic ingredients.
    In a casserole dish, meatballs become a quick solution to tonight's dinner or an interesting sauce can turn them into a tasty appetizer when entertaining guests.
    The mushrooms in this recipe keep these lean ground beef burgers moist and juicy, without adding fat or calories.