Tips on Buying and Preparing Ground Beef

• Ground beef packages are labeled according to U.S. Department of Agriculture standards and by supermarket preferences. Lean to fat ratios vary. The information on the labels may be expressed as either % lean , % fat or both. However, if a package is labeled ground beef, it must be no more than 30% fat.

• Look for fresh ground beef with a bright, cherry-red color. A darker, purplish-red color is typical of vacuum-package ground beef or the interior of packaged ground beef. Once exposed to air, it will turn bright red.

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

• Most labels have a “sell by” date. Ground beef should be purchased before or on that date. Then, store it in the coldest part of the refrigerator (36° to 40°F); use or freeze within 2 days. Ground beef can be frozen in its original transparent packaging for up to 2 weeks.

• To freeze ground beef up to 4 months, rewrap tightly in heavy-duty aluminum foil, or place in a food-safe plastic freezer bag.

• Defrost ground beef in the refrigerator (never at room temperature) to prevent bacterial growth. Allow about 24 hours to defrost a 1 to 1-½-inch-thick package.

• Wash hands with hot soapy water before and after handling raw meat. Also, wash any surface or utensils that raw meat has touched.

• Do not over mix as patties, meatballs and loaves will have a firm compact texture.

• Brush brown sauces such as teriyaki, Worcestershire or soy sauce on the cooked surface of patties. When these sauces are mixed into the product, it may be difficult to determine doneness.

• Cook all ground beef recipes (crumbles, patties, meatballs, loaves) to at least medium doneness (160°F) or until centers are no longer pink and juices show no pink color.