Basics About Beef - 1

E. coli O157:H7 can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. O157:H7 is a strain of E. coli that produces large quantities of a potent toxin that forms in the intestine and causes severe damage to the lining of the intestine. The disease produced by the bacteria is called Hemorrhagic colitis. E. coli O157:H7 survive refrigerator and freezer temperatures. Once they get in food, they can multiply very slowly at temperatures as low as 44 °F. The actual infectious dose is unknown, but most scientists believe it takes only a small number of this strain of E. coli to cause serious illness and even death, especially in children. The bacteria are killed by thorough cooking. Ground beef should be cooked to 160 °F. Illnesses caused by E. coli O157:H7 have been linked with the consumption of undercooked ground beef. Raw milk, apple cider, dry cured sausage, and undercooked roast beef have also been implicated.

Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. Grinding tenderizes the meat and the fat reduces its dryness and improves flavor.

Ground beef is tested at plants for generic E. coli. On January 27, 1997, all plants that slaughter and process meat and poultry were required to have in place standard operating procedures for sanitation to ensure they are meeting their responsibility to keep their facilities and equipment clean. In addition, slaughter plants were required to begin testing their products for generic E. coli to verify that their process control systems are working as intended to prevent fecal contamination, the primary avenue of contamination for harmful bacteria. Currently FSIS collects approximately 8,000 product samples per year to test for E. coli O157:H7. Samples are collected in federal plants, retail establishments, state inspected plants, and FSIS import facilities. If a plant has a positive finding, FSIS inspection personnel conduct follow-up testing. FSIS also collects E. coli O157:H7 samples from cooked, ready-to-eat meat patties and dry fermented sausage in federally inspected establishments. The procedure is the same as all other ready-to-eat monitoring programs.

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 ground beef defrosts, it will be safe in the refrigerator for 1 to 2 days, all other cuts of beef can be refrigerated safely 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.

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. Cook immediately.

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.

According to the Code of Federal Regulations (CFR) Part 9, 319.15(c), "Beef patties are chopped fresh and/or frozen beef with or without the addition of beef at and/or seasonings. Binders or extenders and/or partially defatted beef fatty tissue may be used without added water or with added water only in amounts such that the product characteristics are essentially that of a meat pattie. "Ground beef" or "chopped beef" cannot contain added beef fat, cannot contain more than 30% fat, and cannot contain added water, phosphates, binders or extenders. When beef cheek meat (trimmed beef cheek) is used, it is limited to 25%; and if in excess of natural proportions, its presence shall be declared on the label in the ingredient statement. "Hamburger" is chopped fresh and/or frozen beef with or without the addition of beef fat and/or seasonings, cannot contain more than 30% fat, and no added water, phosphates, binders or extenders. Regulations for beef cheek meat are the same as for "ground beef." For more information, call the USDA Meat and Poultry Hotline toll free at (888) MPHotline or (888) 674-6854.

At home, immediately place beef in a refrigerator (40 °F or below). You can keep fresh beef roast, steaks, chops and ribs in the refrigerator for 3 or 4 days, or freeze (at 0 °F or below) for 3 to 6 months. Refrigerate fresh beef liver or variety meats for 1 to 2 days, or freeze 3 to 4 months. You can keep cooked beef in the refrigerator 3 to 4 days; cooked beef gravy, for 1 to 2 days, or freeze within that length of time. If kept frozen continuously, it will be safe indefinitely. Beef may be frozen in its original packaging or repackaged. If freezing longer than 2 months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. 

To read about storage times for beef, see Beef... from Farm to Table.

RAW BEEF. Select beef just before checking out at the supermarket register. Put packages of raw beef in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked foods or produce. Take beef home immediately and refrigerate at 40 °F or below; use within 3 to 4 days or freeze (0 °F). READY PREPARED BEEF. For fully cooked take-out beef dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. Use cooked beef within two hours (one hour if air temperature is above 90 °F) or refrigerate at 40 °F or below 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 3 months.

Boxed beef is wholesale cuts of beef (e.g., beef rib, beef loin) packaged into vacuum packages (bags) and placed into a box for shipping. The retailer normally stores boxed beef under refrigeration until the meat is needed for display and sale. The bag is opened and the meat cut into retail cuts (e.g., beef ribeye steaks, beef strip steaks). Currently, about 90 percent of the beef shipped from the point of slaughter is shipped as boxed beef.

Originally Corned Beef and Cabbage was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, which was salted or brined during the winter to preserve it, could then be eaten after the long, meatless Lenten fast. Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage.

Lean means that 100 grams of beef (about 3 1/2 ounces) have less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol. Extra Lean means that 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.

Uncooked corned beef in a pouch with pickling juices which has a sell-by date or no date may be stored 5 to 7 days in the refrigerator, unopened. Products with a use-by date can be stored unopened in the refrigerator until that date. Drained and well wrapped, an uncooked corned beef brisket may be frozen for one month for best quality. The flavor and texture will diminish with prolonged freezing but the product is still safe. After cooking, corned beef may be refrigerated for about 3 to 4 days and frozen for about 2 to 3 months.

For safety, the USDA recommends whole muscle meats such as steaks and roasts may be cooked to 145° F as measured with a food thermometer. For approximate cooking times for beef, see Beef...from Farm to Table.

Frozen beef will be safe indefinitely. However, for best quality, use steaks and roasts within 9 to 12 months. For more information on freezing beef contact the USDA Meat and Poultry Hotline at 1-888-674-6854.

All meat will shrink in size and weight during cooking. The amount of shrinkage will depend on its fat and moisture content, the temperature at which the meat is cooked, and how long it is cooked. Basically, the higher the cooking temperature, the greater the shrinkage. Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product.

Bacteria can be found on raw or undercooked meat, poultry or fish. Beef must be adequately cooked to eliminate disease-causing bacteria that may be present. One foodborne microorganism sometimes found in beef is Escherichia coli. E. coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coli O157:H7 is a rare bacterial strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O157:H7 is easily destroyed by thorough cooking. Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad. Staphylococcus aureus can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness. Listeria monocytogenes is destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. FSIS has a zero tolerance for Listeria monocytogenes in cooked and ready-to-eat products such as beef franks or lunchmeat. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels. All these bacteria are destroyed by proper handling and thorough cooking. To find a cooking chart for different cuts of beef, go to: Use a Food Thermometer p or Beef From Farm to Table.

from USDA