You’re Probably Storing Ground Beef Wrong—Here’s How to Make It Last Longer

Almost 70% of Americans eat beef at least once per week, according to the National Cattlemen's Beef Association. It's a popular ingredient, no doubt, but also one that, lately, comes with skyrocketing prices. And that makes learning how to store it correctly all the more important. Here are a few expert tips to ensure your beef lasts until you're ready to make that next burger, saucy sloppy Joe, or creamy shepherd's pie.

Keep your fridge in the right temperature range.

According to both beef experts and the United States Department of Agriculture (USDA), your fridge should stay at or below 40°F to ensure your beef stays safe to consume and lasts as long as possible.

"Below that, most harmful bacteria in meat grow very slowly. The key is how sensitive growth is to small temperature changes," Brad Johnson, the CEO of Verde Farms, shared with Good Housekeeping. "At 38°F, bacterial activity is still restrained. By 42°F, you’re just into the lower end of the 'danger zone,' and growth rates start to pick up in a meaningful way over time. At that temperature, it’s not immediate spoilage, but your safety margin shrinks. That’s why the industry usually targets a few degrees colder than 40°F to build in a buffer."

However, Jorge Thomas, founder of Swaledale Butchers and a trained butcher and chef, warns that it's never a good idea to simply trust your fridge is already set at this range.

"If you want to know for sure, you need a fridge thermometer, not guesswork," he said. "A raw potato stored in the refrigerator is a good reference point. Simply probe it with a digital thermometer, but make sure the probe’s calibrated first if you want a reliable reading."

Don’t keep ground beef in the fridge "just in case" you'll use it later.

The window may not be as big as you think when it comes to using up that ground beef in your freezer.

"A common issue is keeping [ground beef] too long in the refrigerator just because it still looks okay," Melissa Vaccaro, the senior food safety program specialist at the National Environmental Health Association, said. "Ground meat, and all meat, should be kept refrigerated [and] used within 2 to 3 days of purchase."

Forgot when you bought that meat? Just look for the signs.

"There are some warning signs, including a sour or off odor, a slimy or sticky texture, or significant discoloration," Vaccaro said. "However, appearance alone isn’t always reliable. Ground beef can look normal and still be unsafe if it’s been stored too long, so time and temperature matter more than appearance. When in doubt, it’s safest to throw it out."

Make sure to put it on the right shelf.

Don't just toss ground beef willy-nilly in the fridge. Instead, put it where it belongs: on the bottom shelf.

"Store ground beef in the coldest part of the refrigerator, ideally on the bottom shelf in a tray to catch any leaks and use it within one to two days," Mark Trimble, the executive chef at Omaha Steaks, said.

Additionally, Dr. Vanessa Coffman, the alliance director at Stop Foodborne Illness, explained that putting it on the bottom shelf helps avoid “cross-contamination” as the raw meat or its juices won't come in contact with other foods that may be eaten raw later.

Take a second to rewrap it before freezing.

If you know you're not going to cook it within a day or two, every expert agrees that it's a good idea to freeze it. However, it's important to take it out of its original packaging to rewrap it before you do.

"Wrapping options should be selected to best limit air exposure. Vacuum sealing is the best option because it removes air almost completely, giving the longest shelf life and least freezer burn," Johnson said. "If vacuum sealing isn’t available, go with a tight double-wrap: plastic wrap pressed directly on the meat, then a second layer like freezer paper or a zip bag. Butcher paper alone is fine short-term, but not as protective over time."

And take good care of those leftovers, too.

Johnson also noted that it's just as important to take care of your leftovers as it is to take care of your raw beef. "It’s common to see people not rewrap leftover raw ground beef properly after cooking a large batch. With cooked beef, they’ll leave it out too long before refrigerating, or store it loosely covered," he said.

Instead of just leaving it out, Jessica Lancaster, the director of product quality and research at Beef. It's What's For Dinner, suggested this: "Wrap or store leftovers in airtight containers promptly after serving (within two hours after cooking). Keep refrigerated and use it within three days." That way, you can enjoy the beef in empanadas later in the week, too.