How Long Can Ground Beef Sit in Your Fridge? Not as Long as You Think

When you bought that ground beef earlier this week, you had every intention of cooking it. But then, life got in the way. Now it's been a few days; it's still sitting in the fridge, and you're genuinely not sure if you should try to salvage it or toss it. We get it. Beef prices are soaring, so tossing unused beef would sting. But maybe you don't have to get rid of it after all. Here's what you need to know before you decide to use it or not to make dinner tonight.

Usually, ground beef lasts just one to two days when stored in the fridge. That's your window. If it's been longer than that, food safety experts say it's time to let it go, even if it looks and smells totally fine. The United States Department of Agriculture (USDA) agrees, explaining that ground beef should be kept at 40°F or below in the fridge for up to two days. Then, when you go to use it, "cook ground beef to a safe minimum internal temperature of 160 degrees" to kill any potentially harmful bacteria.

Why such a short life? It comes down to how ground beef is made. When beef is ground, any bacteria on the surface get mixed throughout the entire package. "With ground beef especially, bacteria are more of a concern because mincing increases the surface area and distributes any bacteria throughout the meat, rather than leaving it mainly on the outside as with a whole cut," says Jorge Thomas, founder of Swaledale Butchers and a trained butcher and chef. That's also why a steak can be served medium-rare and ground beef cannot.

Darin Detwiler, a food safety professor at Northeastern University, says, adding that "Ground beef should be treated as a high-risk, perishable food," making it important to use it quickly after purchasing.

There are a few things to look for that can instantly tell you if your ground beef has gone bad. As Detwiler noted, those include:

• a sour or unpleasant smell
• a sticky or tacky texture, or
• a dull gray-brown color throughout the meat

"If it smells off, feels sticky, or just looks wrong, bin it," Thomas added. "Ground beef isn't something I'd take chances with."

That said, if the color is off, it still may be OK. "Ground beef color is more susceptible to changes than most steaks and roasts," says Jessica Lancaster, director of product quality and research at Beef. It's What's For Dinner. Packaging, air exposure, and storage temperature all affect how it looks. "Beef color is complex, and in a product like ground beef, where color is dynamic, it is important to use additional factors like product proper storage and utilizing sale-by-dates on product packaging," she added.

The bigger issue, however, is that you can't always see the problem. Detwiler warned that harmful bacteria like E. coli can be present with zero visible signs. Time and temperature are your best guides, not appearance. When in doubt, the pros say, throw it out.

Detwiler says it’s key to keep beef on the bottom shelf, cold and sealed. Thomas recommends taking it one step further by setting it on a plate or tray to catch any leaks.

Lancaster suggested doing a little quality check before you even purchase the beef. At the store, make sure:

• the package is cold
• the seal has no holes or tears
• there's no excessive liquid pooling inside

If the drive home is longer than 30 minutes, toss it in a cooler with your other perishables.

When it's time to cook, use a meat thermometer and make sure you hit 160°F all the way through. For burgers, insert the thermometer from the side to reach the center of the patty.

If you know you're not going to cook it within a day or two, freeze it. Detwiler says freezing is a safe and effective option, and quality holds best within three to four months.

Rewrap it tightly in plastic wrap, a freezer bag, or a vacuum seal, and write the date on it before it goes in. Thomas has a simple tip that makes a real difference: flatten it before freezing. "It defrosts much faster that way." When you're ready to use it, thaw it in the refrigerator or in cold water—never on the counter.