How to Check the Quality of Ground Beef

Smell the meat. When in doubt about the quality of the meat, use your nose to check—it’s a highly effective method. Like milk, ground beef is a food item where you can tell if it’s spoiled by its smell. If you don’t detect any unusual odor, it’s likely still safe to use. Once again, you’ll recognize the quality of the meat by its scent.

• Any strange, unpleasant, or unusual smell compared to its normal scent is a sign that the meat has gone bad. Often, you’ll notice a sour odor from the meat—a particularly bad smell you’re looking for (or hoping not to find).
• Additionally, if the meat has no smell, it doesn’t necessarily mean it’s safe to eat—it only indicates that it hasn’t spoiled yet. Even fresh meat contains bacteria that could make you regret consuming it.

Touch the meat. Is the meat sticky or slimy? This is a clear indication that the meat has spoiled. Does it feel like fresh beef when you touch it? If not, it’s best to discard it.

Inspect the meat. Contrary to popular preference, ground beef isn’t always bright red. In fact, many stores artificially enhance the redness of beef, even though it’s not natural (brown beef is often not displayed). However, beef that’s brown or gray is still safe to eat. That said, if the meat has a greenish tint, it should be thrown away immediately.

• Meat often turns brown or gray from the inside out. This happens because there isn’t enough oxygen inside the meat, causing myoglobin to change its pigment. Few people buy meat, open it, and find brown sections inside. But this is a normal process.
• Again, "safe" here means it’s not rotten. Whether the meat is fresh or not, it can still contain E. coli bacteria.

Expose the meat to air. When meat comes into contact with oxygen, it may change color. Leaving the meat exposed allows myoglobin to react and alter its pigment. If the meat remains gray and doesn’t turn red, it’s likely spoiled. You should leave the meat out for about 15 minutes before deciding whether to discard it or proceed with cooking.

• Only use this method as a final check when you’re truly unsure. However, most modern packaging is designed to be breathable, allowing oxygen to reach the meat (through the plastic wrap). Unless you’ve repackaged it in an airtight container, this shouldn’t be an issue.

Check the sell-by date. This is a general guideline to help you understand the timeframe during which the seller considers the meat to be of acceptable quality. Typically, the meat remains usable for a few days after this date.

• Of course, the meat must always be stored properly; otherwise, it won’t last as long. If the meat is frozen, it can remain good for several months.

If the beef is nearing its expiration, cook it immediately. Fresh ground beef can last 1 to 2 days past its sell-by date if kept consistently refrigerated. Cooked ground beef, on the other hand, can last up to a week. So, if you can’t grill it as planned, consider preparing it in another way to use it in different dishes.

• However, ensure the meat is stored in an airtight container in the fridge. Any meat left exposed to air, whether cooked or raw, is unsafe to eat.

Freeze the meat. To save money and avoid last-minute dilemmas, freeze the meat (both raw and cooked)! If you do this, the meat will remain safe to eat for 6-8 months. This way, you won’t need to rush to the store at the last minute.

• If you store the meat at -18°C, it will last even longer. The flavor might not be as fresh, but the meat will still be safe to consume.

Know how long meat can be stored. Here are some guidelines to keep in mind when you’re unsure about the meat’s quality:

• Meat left at room temperature is only safe for about 2 hours – don’t leave it out longer than this.
• Thawed frozen meat can last 1 to 2 days in the fridge. However, if the meat is thawed using a microwave, it should be cooked immediately.
• In summary, ground beef can last a few days in the fridge past its sell-by date; cooked beef can last up to a week. Additionally, meat can be stored in the freezer for 6-8 months. However, it must be kept in airtight containers or bags and stored properly.

Don’t leave meat exposed to air. Even meat that hasn’t expired can spoil if left at room temperature. Bacteria and mold thrive at temperatures between 4°C and 60°C. In reality, you have about 2 hours to leave meat unattended after purchasing it from the store. But it’s best to avoid this and refrigerate it immediately!

• For the best flavor, use frozen ground beef within 4 months of purchase.

• If you’re unsure, check for warning signs and discard the meat if necessary.