In the store, purchase ground beef well before the “use-by" dates and choose packages that feel cold to the touch. Do not purchase packages with holes or tears in the packaging.

Transport ground beef safely. In hot climates and seasons, if it will take longer than 30 minutes to get home, bring a cooler to transport your Meadowland Farms ground beef and other warm-weather-sensitive purchases.

Refrigerate or freeze beef as soon after purchasing as possible. Fresh ground beef should be refrigerated as close to 28°F as possible.  In the refrigerator, place beef in the meat compartment or the coldest part of your refrigerator. Source: National Cattlemen’s Beef Association., 2007.

Frozen ground beef should retain its quality for up to 90 days if properly wrapped and stored. Once frozen ground beef is thawed, it should be used immediately. Source: National Cattlemen’s Beef Association, 2007.

If purchased beef is wrapped in transparent film, it can be refrigerated without rewrapping. It can also be frozen up to 2 weeks without rewrapping. To prevent freezer burn during longer freezer storage, repackage in heavy-duty aluminum foil, freezer paper or plastic freezer bags, removing as much air as possible.

When storing in the freezer, label and date ground beef packages including the weight and/or the number of servings. Practice the FIFO inventory system — first in, first out.

Do not thaw frozen beef at room temperature. Thaw frozen beef in the refrigerator to prevent bacterial growth. Place package on a tray to catch any drippings and place in refrigerator the day before it's needed, allowing about 24 hours to thaw a package of ground beef or 12 hours to defrost ground beef patties. Cook ground beef as soon as possible after thawing. Always cook ground beef to 160°F on a meat thermometer.

Practice safe food-handling practices when handling raw ground beef. Avoid cross- contamination of surfaces. Wash your hands, cutting boards, countertops and utensils with hot, soapy water after coming in contact with raw meat.

Refrigerate leftovers promptly after serving, within 2 hours after cooking. To speed up the chilling, divide large quantities into smaller portions or spread food out in a shallow container.