Ground beef, lean, raw Calories

Lean raw ground beef generally keeps for 1–2 days in a refrigerator at 40°F (4°C) or below. Store it sealed on a low shelf so it cannot drip onto other foods, and freeze it if you will not cook it soon.

Yes, lean raw ground beef freezes well. Seal it in an airtight, freezer-safe package and label the date; for best quality, use it within 3–4 months. Thaw it in the refrigerator rather than on the counter.

Discard lean raw ground beef if it smells sour or unpleasant, feels sticky or slimy, or shows other clear signs of spoilage. Color alone is not a reliable test, and cooking does not make spoiled meat safe.

No, do not rinse lean raw ground beef. Water can splash bacteria onto the sink, counters, and nearby food without making the meat safer. Cook it directly, then wash your hands and clean any surfaces or utensils it touched.

Thaw lean raw ground beef in the refrigerator for the safest, most even result. For faster thawing, keep it in a leakproof bag under cold water and cook it promptly; never leave it at room temperature to thaw.

Lean raw ground beef should reach 160°F (71°C) at its center. Check with a food thermometer, since brown color or clear juices alone cannot confirm that ground beef has reached a safe temperature.

Lean raw ground beef can turn dry because it has less fat to keep the cooked meat moist. Avoid overcooking it, break it up gently, and use it in a saucy dish such as chili or pasta sauce when you want a juicier result.

Yes, lean raw ground beef can be used for burgers, but the patties may be less juicy than those made with fattier beef. Handle the mixture gently and cook each patty to 160°F (71°C), checking the center with a thermometer.

Lean raw ground beef is safe for pregnant people and young children only when thoroughly cooked to 160°F (71°C). Raw or undercooked ground beef can carry harmful bacteria, so keep it separate from ready-to-eat foods.