How Long Is Beef Good Past the Sell By Date?

The sell by date on packages of beef is often misunderstood. Many consumers think the sell by date indicates when the beef stops being safe to eat. However, the sell by date is simply the last date that stores are supposed to display the beef for sale. Beef that is properly stored can actually last 1-3 days beyond the sell by date while retaining quality and safety.

What is the Difference Between Sell By, Use By, and Expiration Dates?

There are several types of dates on food packages which can cause confusion:

• Sell by date – Recommended date for stores to sell the beef by It can still be safe to eat for a period afterwards

• Use by date – Last date recommended to use the beef for peak quality and flavor.

• Expiration date – The date after which the beef may not be safe to consume. Not commonly used for fresh beef. More for processed or canned meats.

The sell by date is not a direct indicator of when the beef stops being good. For optimal freshness and quality beef is best if used by the use by date. But it can still be safe past the sell by.

How Long Can Beef Be Eaten After the Sell By Date?

Here are some general guidelines for how long different types of beef stay fresh after their sell by date:

• Fresh steak, roasts, chops – Can be kept 3-5 days past the sell by date if properly refrigerated at 40°F or below.

• Fresh ground beef – Can be kept 1-3 days past the sell by date if stored at 40°F or less.

• Processed beef like corned beef – Can last 1-2 weeks past sell by if refrigerated.

• Canned beef products – Can be kept for 5-7 days past sell by if refrigerated after opening.

• Frozen beef – Remains safe indefinitely if kept solidly frozen but quality slowly declines over months.

As you can see, the sell by date is not definitive. How the beef was handled and how cold your refrigerator is affect how long past the sell by date it stays fresh. Use your eyes and nose as well – if meat develops an off smell, slimy texture or unusual coloring, it should be discarded.

Proper Refrigeration is Key for Beef Freshness

To get the most days of use past the sell by date, proper refrigeration is key. Your refrigerator temperature should be maintained at 40°F or below. Use these tips:

• Put beef in fridge as soon as returning home from the store.

• Keep beef tightly wrapped or in air-tight packaging. Re-wrap if needed.

• Place beef on a plate or tray to catch any juices and prevent contamination.

• Store beef towards the back of the fridge where temperature is most stable.

• Monitor fridge temps with a thermometer. Adjust as needed.

With ideal fridge temps and storage methods, you can safely keep beef for the recommended days past the sell by. Always rely on sight and smell in addition to the dates.

Freezing Beef to Extend the Shelf Life

Freezing beef is an excellent way to extend the shelf life beyond the sell by date. According to USDA guidelines, frozen beef remains safe indefinitely, although quality slowly declines over months. Here are some freezing tips:

• Double wrap beef in plastic wrap before putting in freezer bags.

• Remove as much air as possible and seal bags tightly.

• Label with contents and freeze-by date (3-4 months for best quality).

• Freeze beef immediately at 0°F or below.

• Once thawed, use beef within 3-4 days. Do not refreeze.

With proper freezing techniques, beef can be frozen for 6-12 months beyond the sell by date while retaining good quality.

Signs That Beef Has Spoiled

Relying on sight and smell is important in determining if beef is safe to eat. Look for these signs of spoiled beef:

• Unpleasant or rancid odor

• Slime or stickiness on surface

• Discoloration – graying, green or brown hues

• Mold growth – discard any beef with visible mold

• Weird textures – very slimy, sticky or tacky

If beef exhibits any of those characteristics, it should be discarded. Do not taste beef that looks or smells bad. Err on the side of caution – when in doubt, throw it out.

Food Safety Risks of Eating Spoiled Beef

Eating beef that has spoiled puts you at risk for foodborne illness. Bacteria like E. coli, Salmonella and Clostridium perfringens can grow in spoiled beef and cause symptoms like:

• Nausea, vomiting, abdominal cramps

• Diarrhea

• Fever

• Headaches

• Weakness and fatigue

Eating spoiled beef is never worth the risk of getting violently ill. Always inspect beef closely and rely on your senses along with the sell by date to determine if it should be discarded. If you have any doubts about the safety of beef, it’s better to just throw it away.

Tips for Safely Handling and Cooking Beef

To prevent beef from spoiling prematurely, handle it safely with these tips:

• Refrigerate or freeze beef right away after buying.

• Thaw frozen beef in fridge, not on counter.

• Marinate beef in fridge. Discard used marinade.

• Don’t let raw beef juices contact other foods.

• Cook beef to safe internal temperature (145°F for steaks, 160°F for ground).

• Refrigerate cooked beef within 2 hours – discard if left out over 2 hours.

• Use cooked beef within 3-4 days and don’t re-freeze thawed beef.

Following food safety principles and proper storage methods will help ensure beef stays fresh and safe to enjoy beyond its sell by date. Trust your eyes, nose and common sense along with the calendar.

The Takeaway – Use Beef Within Recommended Days Past Sell By

The sell by date is not an expiration date – beef can be safely eaten for a period afterwards if properly handled. Follow the guidelines for days past sell by and rely on your senses too. With optimal refrigeration and freezing, you can feel confident enjoying beef for 1-3 days (refrigerated) or 6-12 months (frozen) past the sell by date on the package. But if you have any doubts about safety, don’t risk it – throw it out! Proper storage, handling and cooking are key to beef that stays fresh and safe to eat.