Taking Stock Storage Tips
Cold temperatures can prevent most harmful bacteria from growing. Set your fridge temperature to be at 40˚F (4˚C) at the most. For the freezer, the temperature should be 0°F (-18°C) or lower.
Check your fridge and freezer temperatures with the appliance read-outs or buy a fridge/freezer thermometer from the hardware store to monitor on a regular basis.
Keep packages of meat on a plate on the bottom shelf of the fridge to reduce the risk of juices dripping onto other foods.
Refrigerate or freeze fresh beef according to the chart guidelines here. Freeze before going out of date, either raw or cooked prior to freezing. Cooked beef should be eaten or frozen within 3 days of preparation.
Note: If beef was frozen and then thawed, it should be cooked prior to re-freezing. Watch for the statement ‘previously frozen’ on pack when buying beef.
When freezing beef, freeze quickly by placing in the deepest part of the freezer for the coldest temperature. For general kitchen hygiene tips check out the Food Safety at Home resource.