When you bought that beef mince 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.
How long does beef mince last?
Usually, beef mince 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.
Why such a short life? It comes down to how beef mince is made. When beef is minced, 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 beef mince cannot.
Signs your beef has gone bad
There are a few things to look for that can instantly tell you if your beef mince has gone bad. Those include:
- a sour or unpleasant smell
- a sticky or tacky texture, or
- a dull grey-brown colour throughout the meat
"If it smells off, feels sticky, or just looks wrong, bin it," Thomas added. "Beef mince isn't something I'd take chances with."
That said, if the colour is off, it still may be OK. "Beef mince colour 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 colour is complex, and in a product like beef mince, where colour is dynamic, it is important to use additional factors like product proper storage and utilising sale-by-dates on product packaging," she added.
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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.
How to store beef mince
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 70c all the way through. For burgers, insert the thermometer from the side to reach the centre of the patty.
When to freeze instead
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.
Stacey Leasca is an award-winning journalist with two decades of newsroom experience. Her photos, videos, and words have appeared in National Geographic, Travel + Leisure, Time, Los Angeles Times, Food & Wine, Glamour, Men's Health, Afar, and many more. Stacey also served as an adjunct professor of journalism at the University of Southern California teaching feature writing and visual journalism. She is also a Ph.D. Candidate with a specialty in building resiliency to misinformation.
Mel is the Senior Food & Drink Writer for Good Housekeeping UK, covering all the delicious new product launches that come her way, writing about food and drink topics, and curating gift guides for the best foodie products to buy. Alongside that, she can be found developing and creating cocktails for GH and holds her WSET Level 2 in Wine and Spirits. She was part of the Good Housekeeping Institute food testing team for over four years before moving over to the digital side, so knows a thing or two about great food products. You'll find her scouring the supermarket shelves in her spare time for new and exciting ingredients to experiment with in her kitchen.
