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From a food safety standpoint, thawing ground beef in the refrigerator is by far the safest method as it allows the beef to thaw gradually at a consistent, safe temperature. Make sure that your ...
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The meat in your fridge or freezer may be contaminated with the bacteria E. coli, according to the Food Safety and Inspection Service (FSIS), part of the U.S. Department of Agriculture (USDA).
Instead, put the frozen beef in the fridge overnight to gradually thaw (on the bottom shelf to prevent juices from leaking onto other foods). It'll be safe to keep it in the fridge for two days ...
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Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
If you're a meat eater, the past couple of weeks have been tough. Between reports of rampant bacterial contamination in meat and stories of people being arrested for filming meat processing ...