Storage & Handling

Chances are you already know some food safety basics, but it is important to brush up on and practice proper food safety and share knowledge with others every time you’re in the kitchen. Thoughtful handling and storage from the grocery store to the kitchen counter and proper food preparation, as well as storing leftovers, ensures that your meals will not only be nutritious and delicious, but safe and wholesome, too.



Beef Shopping Basics

Keep your perishables out of the danger zone by making the grocery store your last stop when running errands, and the meat case your last stop in the store.  Be sure refrigerated products are very cold to the touch and frozen foods are still solid.  And most importantly, do not purchase dated packages if the "sell by" date has expired.

Beef Refrigerator Storage Times

Type of Beef   Refrigerator (35° F to 40° F)
Steaks, Roasts 3 to 4 days
Beef for Fajitas 2 to 3 days
Beef for Kabobs 2 to 3 days 
Beef for Stir-Fry 2 to 3 days 
Beef for Stew 2 to 3 days 
Ground Beef  1 to 2 days 
Corned Beef (ready to cook) 1 week
Leftover Cooked Beef 3 to 4 days
  • Once home, immediately store beef in the meat compartment or coldest part of the refrigerator. (The coldest part of the refrigerator is at back of an inside shelf, not inside the door.)
  • Make sure the refrigerator is set at 35°F to 40°F.
  • Beef wrapped in transparent film requires no additional wrapping. However, placing the package inside a plastic food storage bag protects against potential leakage.
  • If beef is wrapped in uncoated butcher paper, unwrap and repackage in heavy-duty aluminum foil, freezer paper or plastic freezer bags.
  • Ground beef is more perishable than whole beef cuts. During grinding, any bacteria on the surface of the beef are mixed throughout resulting in shorter shelf life.
  • Refrigerate leftover cooked beef within 2 hours after cooking. Divide large quantities of food into smaller portions or spread out in a shallow container to chill more quickly.

Beef Freezer Storage Times

Type of Beef   Freezer (0° F or Colder)
Steaks, Roasts 6 to 12 months
Beef for Fajitas 6 to 12 months
Beef for Kabobs 6 to 12 months 
Beef for Stir-Fry 6 to 12 months 
Beef for Stew 6 to 12 months 
Ground Beef  3 to 4 months 
Corned Beef (ready to cook) 2 weeks
Leftover Cooked Beef 2 to 3 months
  • Immediately freeze any beef that won’t be used within a few days.
  • Make sure the freezer is set at 0°F or colder (optimal freezer temperatures are -10°Fto -40F). Fast freezing reduces moisture and flavor loss.
  • Freeze beef in its original transparent packaging for up to two weeks.
  • To prevent freezer burn during longer storage, repackage beef in heavy-duty aluminum foil, freezer paper or plastic freezer bags, pressing out as much air as possible before sealing.
  • Label and date frozen beef packages with the cut, weight and/or number of servings. Use packages in the order of FIFO – first in, first out.

 

Leftovers

Beef leftovers can be simply and quickly turned into new dishes with a little thought and proper handling.  

  • Refrigerate cooked foods no later than two hours after cooking. Do not allow foods to cool at room temperature.
  • Divide large amounts of leftovers into small portions and place in shallow containers for quick chilling.
  • Freeze or discard leftovers that you won’t eat within a few days.
  • Cover and reheat leftovers to 165°F throughout. Stir foods while you reheat them to ensure that all the food reaches the appropriate temperature.
  • Never taste leftover food that looks or smells strange. When in doubt, throw it out.