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- Never keep perishable
products, such as beef, at room temperature for any longer
than two hours, including time to prepare, serve and eat.
Perishable foods should be picked up last in the supermarket
and then brought home immediately and refrigerated. Fresh
meats should be bagged separately at the supermarket from
other products, especially perishables, to prevent cross-contamination.
- CERTIFIED
ANGUS BEEF™ products can be stored in the refrigerator
for up to 2-3 days for all cuts except ground beef, which
should be used (or frozen) within 1-2 days.
- Store
fresh beef on the bottom shelf or in the meat bin in the
refrigerator to keep any meat drippings from coming in contact
with other foods.
- CERTIFIED
ANGUS BEEF™ products should be properly wrapped prior
to freezing at 0° F or colder and may be frozen for
up to 6 months.
- Always
defrost frozen CERTIFIED ANGUS BEEF™ products in the
refrigerator (or in the microwave set on defrost), never
at room temperature or in warm water. Large roasts require
4-7 hours per pound to thaw in the refrigerator, small roasts
3-5 hours per pound, and one-inch steaks about 12-14 hours.
- Always
marinate meat in the refrigerator, never at room temperature.
- Keep
uncooked meat away from cooked products or other foods that
are to be served uncooked (for example, fresh salad ingredients)
during preparation.
- Wash
cutting boards, utensils, counters, sink and hands with
hot, soapy water before and after they come in contact with
uncooked meat.
- When
grilling, use separate plates for carrying uncooked and
cooked meat. Never put cooked meat on the same plate used
for uncooked meat unless the plate is washed between uses.
- Always
keep cold foods cold (below 40° F and as close to 28°
F as possible) and hot foods hot (140-165° F).
- Leftovers
should be refrigerated promptly and used or frozen within
two to three days for optimum safety and quality. Reheat
leftovers thoroughly to at least 165° F.
- To
ensure food safety, the USDA recommends that ground beef
be cooked to an internal temperature of 160° F or until
the juices run clear and the meat is no longer pink.
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