■ Refrigerate raw ground beef and use within 2 days for best quality.
■ Freeze raw ground beef for longer storage:
• Divide into recipe-sized amounts.
• Flatten into 1-inch thick pieces for quick freezing and thawing.
❁ Cook, refrigerate or freeze ground beef soon after buying.
❁ Thaw frozen meat in the refrigerator. Allow 12 hours for 1 pound and use a container to catch liquids. Cook or re-freeze within 1 or 2 days.
❁ Ground beef is often red on the outside because of exposure to oxygen. A darker color on the inside is normal and not a sign of spoilage.
❁ Watch for ground beef on sale. Stock up if you can cook or freeze within a couple of days.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ safely handle the sharp lids when opening cans.
❁ measure ingredients.
❁ use a spatula to break up ground beef as it browns.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ safely handle the sharp lids when opening cans.
❁ measure ingredients.
❁ use a spatula to break up ground beef as it browns.
■ Refrigerate raw ground beef and use within a few days after the ‘sell by’ date for best quality.
■ Refrigerate cooked meat for up to a week. Freeze for longer storage; use within 2 to 3 months in any recipe using cooked ground beef.
1. Refrigerator: Safest method. Allow 12 hours to thaw 1 pound. Meat does not need to be cooked immediately and could be re-frozen.
2. Cold water: Safe if water is kept cold and covers the package. Allow 1 hour to thaw 1 pound. Cook meat immediately after thawing.
❁ Color of ground beef can vary from dark purple-red to a bright red on surfaces exposed to oxygen. Darker color on the inside does not mean poor quality or spoilage.
❁ Watch for sale prices on meat. Stock up if you can cook or freeze within a few days.
