Is Your Ground Beef Still OK to Eat? Here’s How to Know for Sure
Did you know that ground beef (minced beef) accounts for around 62% of all beef sales in the United States and around 60% of beef sales in the UK. The reason for its popularity has something to do with the price but much more to do with its versatility.
Minced or ground beef can be used to make many different meals, from burgers, meatballs, tacos, lasagne to savoury pies. The problem is that due to the amount of exposed surface of the meat, it can become affected by organisms that make it spoil.
The large surface area of minced or ground beef gets exposed to the air and allows germs and bacteria to settle. Which makes minced beef more susceptible to rot than steaks or other large cuts of beef.
But how do you know whether your ground beef has gone past its best? Well, that’s what this article is all about. Keep reading to find out how to be sure that your minced beef is safe enough to eat.
What Causes Ground Beef To Go Past Its Best So Fast?
As we just said, due to the large exposed area caused by mincing the beef, a bigger than normal area of meat has the potential to get contaminated with germs and bacteria. For the most part these bacteria are not generally harmful but can cause the meat to lose quality and develop a bad smell and bad taste.
However, there are some bacteria that are dangerous and can lead to food poisoning if consumed. And once the meat starts to spoil, there’s a greater possibility of these more harmful bacteria being present.
Which means that even though eating discoloured or slightly smelly ground beef won’t necessarily cause you any harm, you should always throw it out just in case something more sinister is lurking.
How To Tell Whether Ground Beef Has Gone Bad
There are four ways to tell whether minced beef has gone bad which are;
1. The Colour
There are a few reasons why minced beef might change colour including;
- The temperature
- The amount of light it’s exposed to
- Microbial (bacterial) growth
- Exposure to oxygen
Fresh raw minced beef should be a red colour because of the levels of oxymyoglobin which is a pigment that’s formed when the protein myoglobin reacts with oxygen. The interior of the packet of minced beef might turn a grey colour due to the lack of oxygen, but that is not necessarily a sign of spoilage.
2. Understanding Packaging & Spoilage
Vacuum Sealed vs. Oxygen Packed Ground Beef
Ground beef packaging affects how long it stays fresh. Most supermarket ground beef is packaged either in air (oxygen rich environments) or vacuum sealed packaging.
Oxygen packed meat stays red due to a pigment called oxymyoglobin, but this exposure also speeds up spoilage.
Vacuum sealed meat might look purple or dark brown because of the lack of oxygen, but it actually stays fresher for longer in most cases.
Some meat is packaged with modified atmosphere packaging (MAP), where gases like carbon dioxide are used to extend shelf life. This can artificially preserve colour even if spoilage has started.
However, if the meat has turned grey or brown on the outside, it’s a strong indicator of the start of decay and rot. If brown or grey are present on the outside of the ground beef it should be discarded.
For cooked minced beef, any signs of fuzzy blue, green or grey spots are signs of mould and the meat should be thrown out and not consumed.
3. The Texture
Minced beef should feel relatively firm to the touch and should break apart when squeezed. If your ground beef has a slimy or sticky texture it is a good sign that bad bacteria is present and the meat should be thrown away.
This is true for both raw and cooked ground beef and both should be discarded if they have a sticky or slimy feel. To prevent spreading the bacteria further, you should wrap the meat properly before discarding and wash your hands thoroughly after touching any raw meat.
4. The Smell
Checking the smell of ground beef is probably the fastest and easiest way to tell whether it has gone off or not. Fresh raw minced beef has virtually no smell at all while ground beef that’s on the turn has a sour, tangy, rancid smell.
The smell changes due to an increased amount of bad bacteria which will also affect the taste as well as the smell. If there’s no bad smell but the colour has changed, it’s still best to discard it because not all bacteria produce a smell.
The Use By Date
The use by date is another solid indicator on the freshness of the ground beef. Generally, minced beef can be safely used up to two days past its use by date if it was refrigerated.
The idea of the use by date is to ensure your safety by indicating when the product is likely to start going past its best. This is the retailer’s way of knowing whether it’s safe to sell the product or not.
You shouldn’t really use ground beef that’s gone past its use by date with the exception of ground beef that’s been frozen. But even frozen minced beef should be used within four months of freezing.
Proper Freezing & Storage Tips
To avoid waste and food safety risks, freeze ground beef in portion sizes, tightly wrapped in cling film and foil or sealed freezer bags. Always label with the date.
| Storage Method | Safe Duration |
|---|---|
| Refrigerated (raw) | 1 to 2 days |
| Refrigerated (cooked) | 3 to 4 days |
| Frozen (raw) | 3 to 4 months |
| Frozen (cooked) | 2 to 3 months |
Thaw frozen beef in the fridge or in cold water (changing water every 30 minutes), but never at room temperature.
What Happens If You Eat Bad Ground Beef?
Minced beef that has gone bad can be extremely dangerous to eat because it’s likely to contain pathogenic bacteria that can make you seriously ill. You could suffer from;
- Fever
- Nausea
- Vomiting
- Diarrhea
- Stomach Cramps
- Blood in your stools
The most common dangerous bacteria found in bad minced beef are salmonella and E.coli. These pathogens can be found in ground beef at any stage of its shelf life which is why it’s important that you cook your minced beef thoroughly and use a meat thermometer to ensure it reaches an internal temperature of at least 71oC (160oF).
Which is high enough to kill any harmful bacteria present.
How Should Ground Beef Be Handled?
To prevent food poisoning and illness when using ground beef, there are a few things you should do. They include;
- Minimise the time minced beef is out of refrigeration
- Select a cold to the touch pack which is undamaged
- Check the use by date & colour of the meat
- Separate raw and cooked meat in your fridge
- Make sure your meat is refrigerated or frozen within two hours of purchase
- Keep raw meat on the bottom shelf of the fridge to prevent cross contamination
- Frozen minced beef should be thawed in the fridge
- Never leave ground beef at room temperature for more than two hours
- Leftovers should be refrigerated within two hours of cooking and consumed within 3 to 4 days
It’s also super important that you wash your hands thoroughly after handling minced beef. Don’t forget to clean kitchen counters and any utensils used as well.
When In Doubt, Throw It Out
Ground beef is a staple in many kitchens thanks to its versatility and affordability, but it also comes with a shorter shelf life and higher risk of contamination. Knowing how to spot the signs of spoilage, understanding safe storage practices, and cooking it thoroughly can make all the difference in protecting you and your family from foodborne illness.
When it comes to questionable meat, always trust your senses, and if you’re ever unsure, it’s safer to discard it than take the risk. Your health is worth more than a meal.
SEE ALSO: Can You Put Mince In An Air Fryer? (beef, turkey, pork, lamb & chicken mince)
Frequently Asked Questions
No, you should never cook and eat ground beef that smells off. A sour or tangy smell usually means spoilage. Even if cooked, it could contain harmful bacteria.
Use by dates tell you the last safe day to consume the meat. Sell by dates are for retailers but food may still be safe for a few days beyond if stored properly.
The safest way to thaw ground beef is to thaw in the fridge overnight or place sealed meat in cold water, changing the water every 30 minutes. Avoid room temperature thawing.
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