28 - 32 degrees Fahrenheit is the ideal temperature for storing fresh meat. Temperatures above 40 degrees can cause growth of harmful organisms. Recommended storage time for beef in the refrigerator is no longer than 3-4 days for steaks and roasts, and no more than 1-2 days for ground beef.
0 degrees Fahrenheit or colder is the ideal temperature for the frozen storage of meat. Recommended storage time for beef in the freezer is 6-12 months.
Never thaw meat at room temperature. The safest way to thaw meat is on a plate in the refrigerator. Meat may also be thawed in a microwave but should be cooked immediately after thawing.
Always clean and sanitize cutting boards, knives, countertops, etc. after coming into contact with raw meat. This practice will help avoid cross contamination or the transporting of microorganisms from one surface to another.
Beef Cooking Temperatures
Rare = 140 degrees Fahrenheit: Rose pink in center, pinkish toward the outer portion, shading into a dark gray; brown crust; juice bright red.
Medium = 160 degrees Fahrenheit: Light pink; brown edge and crust; juice light pink.
Well-Done = 176 degrees Fahrenheit: Brownish-gray in center; dark crust.
Ground Beef = Always cook to at least 160 degrees Fahrenheit.
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