Chill
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CHILL IT when shopping:
Select meat, perishables and frozen foods last.
Ask the cashier to pack meat with any frozen items to keep them cold longer.
Don’t leave meat and perishables sitting in the car - get these foods home and into the refrigerator or freezer immediately.
CHILL IT in the refrigerator:
Promptly put store-wrapped meat into the meat compartment or on a plate on the bottom shelf of the refrigerator so it can’t drip onto other foods.
Ground beef can be refrigerated for 1 day and beef cuts for 1-3 days. Freeze them for longer storage.
Cover and refrigerate leftovers within two hours of cooking. Divide large quantities of food into smaller portions or spread out in a shallow container to chill more quickly. Although cooking destroys bacteria, they are in the air and can recontaminate the meat.
CHILL IT in the freezer:
If you will not use ground beef within 1 day, freeze it.
Do not freeze meat that has been “previously frozen” or “contains previously frozen product.“ Stickers on packages or signs near the meat case identify this. Instead, refrigerate and cook within 1 day OR cook before freezing.
Beef can be frozen in its original transparent packaging for up to 2 weeks. For longer storage, over wrap the beef in moisture or vapour proof material such as freezer paper or bags or heavy-duty aluminum foil. Squeeze out as much air as possible before sealing.
Label each package with the date, name of beef cut and weight or number of servings.
Beef Storage Chart
Some newer types of fresh meat packaging allow for longer storage times and contain a “best before” date similar to other packaged products, such as fresh pasta.
CHILL IT when defrosting:
NEVER defrost meat at room temperature. The safest way is to thaw beef in its wrapping on a plate in the refrigerator, allowing 12-15 hours/lb (26-33 hours/kg).
Beef defrosted in the microwave should be cooked IMMEDIATELY. When defrosting by microwave, remove the outer portions as they thaw. This prevents the meat from starting to cook.
Do not refreeze beef unless it is still full of ice crystals. If thawed, cook it and then freeze.
No time to defrost? Steaks and roasts may be cooked from frozen by adding 50% to the cooking time, i.e., an additional 10-15 minutes/lb or 25-30 minutes/kg.
