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Products: Ground beef produced on March 28, 2024 with a “Use/Freeze By” date of April 22, ... Always cook ground beef to an internal temperature of 160°F (71°C). Use a food thermometer to be ...
According to the USDA's freezing and food safety guide, loss of moisture is a big reason why frozen ground beef loses flavor over long periods of time. Raw beef is best used within three to four ...
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 ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following:
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Ground beef must be cooked to 72 °C (160 °F) to ensure all bacterial contamination—whether it be endogenous to the product or contaminated after purchasing by the consumer—is killed. The color of cooked meat does not always indicate the beef has reached the required temperature; beef can brown before reaching 68 °C (155 °F). [9]
More than 167,000 pounds of ground beef have been recalled for E. coli concerns. ... The fresh products have a use by date of Nov. 14, and the frozen products have a production date of Oct. 22 ...