Beef: Meat Preparation : Part 3

by USDA

(Page 3 of 3)

Rinsing Beef

It isn't necessary to wash raw beef before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

How to Handle Beef Safely

Raw Beef: Select beef just before checking out at the register. Put packages of raw beef in disposable plastic bags, if available, to contain any leakage which could cross-contaminate cooked foods or produce. Beef, a perishable product, is kept cold during store distribution to retard the growth of bacteria.

Take beef home immediately and refrigerate it at 40 °F; use within 3 to 5 days (1 or 2 days for variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.

It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the beef. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use steaks and roasts within 9 to 12 months.

Ready-Prepared Beef: For fully-cooked, take-out beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers, be sure they are hot at pickup. Use cooked beef within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared beef dishes. For best quality, use within 4 months.

Safe Defrosting

There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations.

Refrigerator:. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.

Cold Water:. To defrost beef in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

Microwave:. When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F.

It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen beef in a slow cooker.

Marinating

Marinate beef in the refrigerator up to 5 days. Boil used marinade before brushing on cooked beef. Discard any uncooked leftover marinade.

Partial Cooking

Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.

Liquid in Package

Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Safe Cooking

For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F on a meat thermometer. However, whole muscle meats such as steaks and roasts may be cooked to 145 °F (medium rare), 160 °F (medium), 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.

Times are based on beef at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of beef.

Approximate Beef Cooking Times °F
Type of Beef	Size	Cooking Method	Cooking Time	Internal Temperature
Rib Roast, bone in	4 to 6 lbs.	Roast 325°	23-25 min./lb.	Medium rare 145°
Rib Roast, boneless rolled	4 to 6 lbs.	Roast 325°	Add 5-8 min./lb. to times above	Same as above
Chuck Roast, Brisket	3 to 4 lbs.	*Braise 325°	*Braise 325°	Medium 160°
Round or Rump Roast	2 1/2 to 4 lbs.	Roast 325°	30-35 min./lb.	Medium rare 145°
Tenderloin, whole	4 to 6 lbs.	Roast 425°	45-60 min. total	Medium rare 145°
Steaks	3/4" thick	Broil/Grill	4-5 min. per side	Medium rare 145°
Stew or Shank Cross Cuts	1 to 1 1/2" thick	Cover with liquid; simmer	2 to 3 hours	Medium 160°
Short Ribs	4" long and 2" thick	*Braise 325°	1 1/2 to 2 1/2 hours	Medium 160°

* Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Microwave Directions:

• When microwaving unequal size pieces of beef, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center; cook on medium-high or medium power.
• Place a roast in an oven cooking bag or in a covered pot.
• Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times.
• Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.

Storage Times

Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep beef in its package until using.
• It is safe to freeze beef in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper or place the package inside a plastic bag.
• For storage times, consult the following chart.

About the Author

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