A USDA question-and-answer on storing beef: fresh roasts, steaks and chops keep 3 to 4 days refrigerated or 3 to 6 months frozen, cooked beef keeps 3 to 4 days, and continuously frozen beef stays safe indefinitely though its quality declines.
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Biological
Bacteria in Beef - FAQ
An FSIS FAQ on bacteria found on raw beef: E. coli O157:H7 causes hemorrhagic colitis but is destroyed by thorough cooking, Salmonella survives freezing but not cooking, Staphylococcus aureus usually comes from food handlers, and Listeria can recontaminate cooked product.
Food
Understanding Beef - FAQ
A USDA question-and-answer sheet on beef: what “lean” and “extra lean” mean on a label, what beef trimmings are, the 145 °F minimum internal temperature with a three-minute rest for steaks and roasts, and what certification makes beef organic.
In the Kitchen
FAQ on Cooking Beef
A food-safety FAQ on beef: thaw only in the refrigerator, in cold water changed every 30 minutes, or in the microwave with cooking straight afterwards. Thawed ground beef keeps 1 to 2 days chilled and other cuts 3 to 5; frozen beef can be cooked, but never in a slow cooker.
Food Safety FAQ
FAQ on Bacon
A question-and-answer page about bacon, covering how fat distribution and slice thickness affect crispness, storage limits of one week refrigerated or a month frozen, the use of rendered bacon fat as a flavoring, and the definitions of bacon and Canadian bacon.
Food Safety FAQ
Basics about Beef - 6
USDA answers on cooking and storing meat: steak is safe at 145 F, ground meats and pork at 160 F and poultry at 165 F; cooked ground beef keeps 3 or 4 days refrigerated and about 4 months frozen; microwaved patties need covering, turning and a thermometer check.
Food Safety FAQ
Basics about Beef - 5
USDA answers on beef labeling and inspection: meat shipped and sold across state lines must be federally inspected, fat percentage need not appear on ground beef labels, and natural means no artificial ingredients and no more than minimal processing.
Food Safety FAQ
Basics About Beef - 4
A USDA question-and-answer on beef: myoglobin is what makes beef, veal, lamb and pork red meats; raw or undercooked ground beef may carry harmful bacteria, so cook burgers and meat loaf to 160 degrees F; and E. coli O157:H7 forms its toxin in the intestine but is destroyed by thorough cooking.
Food Safety FAQ
Basics About Beef - 3
A USDA question-and-answer sheet on beef: schools have been able to order irradiated ground beef since January 2004, the four primal cuts are chuck, loin, rib and round, and beef that turns brown after about five days refrigerated reflects normal oxidation of myoglobin.
Food Safety FAQ
Basics About Beef - 2
A USDA explainer: beef grading is voluntary and paid for by the plant, and Prime, Choice and Select differ in marbling but not in protein, vitamin or mineral content. It also covers cooking corned beef and why packaged ground beef is red outside and grayish-brown inside.
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