Ground beef is a versatile meat used in hamburgers, tacos, spaghetti sauce and a variety of easy and flavorful casseroles, but proper thawing and storage is critical for safety. Refreeze thawed ground beef only if the meat was thawed properly in cold temperatures in the refrigerator. Never refreeze ground beef thawed any way other, because bacteria develops quickly in warmer temperatures.
Refrigerator
Refrigerator thawing is the safest way to thaw any meat. Before thawing, use a refrigerator thermometer to ensure that the temperature in your refrigerator is between 34 and 40 degrees Fahrenheit. Place the meat in a tray or pan, then put the pan on the bottom shelf of your refrigerator to avoid meat juices dripping on other food. Cook or refreeze the thawed ground beef within one or two days.
Cold Water
Cold-water thawing is a safe thawing method only if you intend to use or refrigerate the thawed ground beef immediately. Never refreeze ground beef thawed in cold water and never thaw meat in warm water, as bacteria develops quickly in temperatures between 70 and 100 degrees. If you need to freeze ground beef thawed in cold water, cook the meat thoroughly first, as cooking kills bacteria. To thaw ground beef in cold water, place the beef in an airtight bag before submerging it in cold water. Replace the water every 30 minutes to maintain safe temperatures.
Microwave
The microwave oven is safe for thawing ground beef only when you plan to cook the meat immediately. Never store or refreeze meat thawed in this manner, as most microwave ovens thaw unevenly and may warm parts of the meat to unsafe temperatures.
Safety Tips
Always cook ground beef thoroughly and never attempt to store partially cooked meat. Don't allow ground beef to remain at room temperature for more than two hours and reduce the time to one hour on a hot day. Use a meat thermometer to ensure that the center of cook ground beef registers at least 160 degrees. If you refrigerate ground beef immediately after cooking, the meat retains quality and safety for three or four days. Discard cooked hamburger after this time. If you can't use cooked ground beef immediately, package it securely in an airtight bag or container and freeze it. Properly packaged, cooked ground beef keeps up to four months in the freezer.
References
- University of Illinois Extension: Thawing Meat
- Department of Agriculture Consumer Education and Information: Focus on Ground Beef
- University of Kentucky Cooperative Extension; Frequently Asked Questions about the Retail Meat Case, Part 1: Hamburger (Ground Beef); Gregg Rentfrow
- Texas A&M University Extension: Cooking With Ground Beef
- Iowa State University Extension: Keep Ground Meat Safe
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