Beef (Raw, Medium Fat) Calories

Keep raw beef covered in the refrigerator at 4°C (40°F) or below, and use it promptly. If you will not cook it soon, freeze it; store it below ready-to-eat foods so juices cannot drip onto them.

No, do not wash raw beef. Water can splash bacteria from the meat onto your sink, counters, and nearby food; cooking the beef properly is the safer way to handle it.

Yes, raw beef freezes well when wrapped airtight. Thaw it in the refrigerator rather than on the counter, and cook it soon after thawing; do not refreeze it raw after it has thawed.

Raw beef can turn brown when its pigment reacts with oxygen or has limited exposure to it; the color change alone does not prove the meat is spoiled. Check for an unpleasant odor or slimy texture too.

A sour or unpleasant smell, a sticky or slimy surface, or swollen packaging can signal spoiled beef. Do not taste it to check, and discard it if its condition seems doubtful.

Beef from different cuts can be ground, but medium-fat beef is a practical choice when you want burgers or meatballs that are less likely to turn dry. Keep the meat cold while handling it.

Beef can become tough when it is overcooked or sliced along the direction of its muscle fibers. Match the cooking method to the cut, then slice cooked beef across the grain.

Cook whole cuts of beef to an internal temperature of at least 63°C (145°F), then let them rest for 3 minutes. Ground beef should reach 71°C (160°F) for food safety.

No, pregnant people should avoid undercooked beef and choose beef cooked all the way through. Thorough cooking reduces the risk of infections associated with raw or undercooked meat; ask a healthcare professional about individual concerns.