Food Safety Smarts
Cook or freeze ground beef the day you buy it. Raw or cooked ground beef can be frozen for up to 3 months.
Never thaw ground beef at room temperature. Thaw in the fridge, allowing 12-15 hours per lb (26-33 hours per kg). Cook microwave- thawed ground beef immediately. Thawed ground beef must be cooked before refreezing.
Never eat ground beef rare – cook ground beef thoroughly to 160°F (71°C). Ground beef can look done (i.e. no longer be pink inside) before being completely cooked. Use a digital rapid-read thermometer to know your burger is safe and cooked to perfection! Just remember: “Your burger’s done at 71!”
Two colourful questions:
I cooked a burger to 71°C but it was still pink inside – why? Several factors can affect the colour of ground beef causing it to remain pink even when fully cooked. For more information visit www.beefinfo.org.
Why is the ground beef at the centre of my package dark purple while the surface is bright red? As beef is exposed to oxygen, it naturally develops a red hue. The meat in the centre will turn red once it’s opened up to the air.
Questions about beef? Visit www.beefinfo.org or call 1-888-248-BEEF.