How Long Will Raw Ground Beef Last in the Fridge?

Ground beef is a kitchen staple that can be used to make delicious dishes like burgers, meatballs, and chili. However, raw ground beef is perishable and has a relatively short shelf life compared to other meats. Knowing how long ground beef lasts in the fridge can help you avoid wasting food and reduce your risk of foodborne illness.

In this article, we’ll cover everything you need to know about safely storing raw ground beef in the refrigerator and identifying when it has gone bad.

How Long Does Raw Ground Beef Last in the Fridge?

The shelf life of raw ground beef stored in the fridge depends on a few factors

• Type of packaging – Ground beef sold in vacuum sealed packaging will last longer than beef wrapped in plastic wrap or butcher paper Vacuum sealing removes oxygen which slows down bacterial growth

• Fat content – Lean ground beef with a fat content of 10-15% will spoil faster than higher fat options. The fat acts as a barrier to prevent bacteria from spreading.

• Temperature – Storing ground beef at a consistent fridge temp of 40°F or below is ideal. Fluctuating fridge temps accelerates spoilage.

Taking these factors into account raw ground beef will generally last

• 1-2 days in the fridge if kept in its original store packaging
• 3-5 days if repackaged into an airtight container

The USDA recommends using or freezing ground beef within 1-2 days for safety reasons. However, properly stored beef may last a bit longer before spoiling.

Key Takeaway: Raw ground beef lasts 1-2 days in the fridge in its original packaging and 3-5 days if freshly repackaged in an airtight container. For best quality, use ground beef within 2 days.

How to Store Raw Ground Beef in the Fridge

Proper storage is key to maximizing how long ground beef stays fresh in the fridge. Follow these tips:

• Store ground beef on the bottom shelf of the fridge where temps are coldest.

• Place the beef in a rimmed plate or tray to catch any leaks.

• Separate beef into smaller portions to minimize exposing the rest to air each time you open the package.

• Rewrap beef in plastic wrap, wax paper, or place in airtight containers. Remove as much air as possible.

• Label beef with the date it was purchased or repackaged. Use oldest beef first.

• Avoid overcrowding the fridge which reduces air circulation and cooling.

If you don’t plan to use raw ground beef within 2-3 days, it’s best to freeze it right away.

Key Takeaway: Store ground beef on the bottom shelf in the coldest part of the fridge. Separate into portions, repackage, remove air, and label with dates for optimal freshness.

How to Tell if Raw Ground Beef Has Gone Bad

There are a few signs that indicate ground beef has spoiled and is no longer safe to eat:

• Change in color – Fresh ground beef is bright red or pink. As it spoils, it turns brown or gray with a dull, greenish tint.

• Sliminess – Spoiled raw beef feels sticky, tacky, or slimy to the touch due to bacteria growth.

• Off odor – Rancid beef gives off a sour, ammonia-like smell.

• Mold growth – Mold on beef appears fuzzy and web-like in white, green or black colors.

• Expired sell-by date – The expiration date on packaged beef is an important benchmark.

Key Takeaway: Signs that raw ground beef has gone bad include a color change to gray/green, slimy texture, rancid smell, mold growth, or passing the sell-by date. When in doubt, throw it out!

How to Freeze Raw Ground Beef

Freezing ground beef allows it to keep much longer – 3-4 months in a home freezer. Follow these steps:

• Break bulk packages into smaller portions to limit freezing and thawing out more beef than needed.

• Flatten beef portions into thin patties or slices before packaging. This enables faster freezing.

• Use heavy duty freezer bags, plastic wrap, or aluminum foil to wrap beef. Squeeze out excess air.

• Label bags with type of meat and date frozen.

• Freeze beef immediately at 0°F or below. Do not allow beef to linger in the fridge.

• Once frozen, ground beef can be stacked in the freezer.

Key Takeaway: Divide beef into small portions, flatten into patties or slices, tightly wrap, remove air, label, and freeze immediately at 0°F or below.

How to Safely Defrost Ground Beef

Always defrost ground beef properly before cooking. Safe thawing methods include:

• Refrigerator: Place frozen beef on a plate to catch drips. Thaw in the fridge overnight or for 24 hours.

• Cold water: Seal beef in a plastic bag then submerge in cold tap water. Change water every 30 mins. Defrosts in 1-2 hours.

• Microwave: Use the defrost setting in short bursts and turn beef over. Cook immediately after thawing.

Avoid leaving beef at room temp or thawing in hot water which allows bacteria to grow rapidly. Cook defrosted beef within 1-2 days.

Key Takeaway: Thaw frozen ground beef safely in the fridge overnight, submerged in cold water (changed every 30 mins), or in the microwave on defrost mode. Cook thawed beef within 1-2 days.

Raw Ground Beef Food Safety Tips

Practicing food safety is critical when handling raw ground beef. Follow these guidelines:

• Refrigerate beef immediately after purchasing. Do not leave sitting out.

• Throw away beef that is past its use-by date or shows signs of spoilage. When in doubt, toss it out!

• Wash hands, utensils, and surfaces that have touched raw beef with soap and hot water.

• Separate raw beef from cooked foods and ready-to-eat items in shopping carts, grocery bags, fridges, and coolers.

• Use separate plates and utensils for handling raw beef. Never reuse items that touched raw meat on cooked foods unless washed first.

• Cook beef thoroughly to an internal temperature of at least 160°F to destroy illness-causing bacteria. Use a meat thermometer to verify.

• Refrigerate cooked beef within 2 hours – 1 hour if temps are above 90°F. Freeze for longer storage.

Key Takeaway: Always practice safe food handling with ground beef – refrigerate promptly, wash hands/surfaces, separate raw beef from other foods, fully cook, and refrigerate leftovers quickly.

Storing Cooked Ground Beef in the Fridge

Cooked ground beef has a shorter shelf life than raw. Observe the following guidelines:

• Let cooked beef cool to room temperature within 2 hours, then refrigerate or freeze.

• Store cooked beef towards the front of the fridge where temps are colder.

• Place in shallow airtight containers allowing 2 inches of clearance to promote cooling.

• Use cooked ground beef within 3-4 days. Discard if mold appears or if it smells off.

• For longer storage, freeze cooked beef for 2-3 months.

Key Takeaway: Refrigerate cooked beef within 2 hours. Use within 3-4 days or freeze for longer storage. Discard if moldy or smelly.

Identifying Spoiled Cooked Ground Beef

Check for these signs that cooked ground beef has gone bad:

• Unpleasant sour or acidic odor

• Mold growth – appears fuzzy or slimy in shades of white, green, black

• Weird color changes – gray, green, brown

• Unusual soft or mushy texture

• Sliminess on the surface

• Dryness or crustiness if beef has dried out

Trust your senses – if cooked beef seems noticeably different from when it was freshly made, err on the side of caution and throw it away.

Key Takeaway: Spoiled cooked ground beef may smell unpleasant, appear moldy, change color, get mushy or slimy, or become very dry. When in doubt, play it safe and discard cooked beef.

The Bottom Line

Raw ground beef only stays fresh in the fridge for 1-2 days. For optimal food safety and quality, use ground beef within 2 days of purchasing it. Always store beef on the lowest fridge shelf, repackage in an airtight container if keeping more than 2 days, and label with the date.

Check beef for signs of spoilage like an off smell, odd colors, or slimy texture. Cook or freeze ground beef promptly after buying and thaw frozen beef safely in the fridge, cold water, or microwave. Refrigerate cooked ground beef within 2 hours and use within 3-4 days.

Following proper storage times, handling methods, and food safety practices will help you get the most out of ground beef while reducing food waste and the risk of foodborne illness. Trust your instincts – when in doubt about beef safety, throw it out!