Transportation, Thawing and Storage
Cooking and Eating
CLEAN. USDA recommends while preparing beef, you wash your hands with soap and warm water for at least 20 seconds before and after handling beef to make sure you don't spread bacteria. It is not safe to reuse any packaging materials.
SEPARATE. Even after you've cleaned your hands and surfaces thoroughly, make sure to keep your raw meat and ready-to-eat foods separate as raw beef can still spread illness-causing bacteria.
COOK. Raw and undercooked meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked beef, and cooking beef to a safe minimum internal temperature of 160 degrees F (71.1 degrees C) as measured with a food thermometer.
CHILL. If beef is refrigerated promptly after cooking (within 2 hours; 1 hour if the temperature is above 90 degrees F), it can be safely refrigerated for a bout 3 or 4 days. If frozen, it should keep its quality for about 4 months.