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All questions

I have a sellby date for ground beef, what is the use by?

I know ideally it would be that date or next day but I feel lazy can I woit just one more? I am making meatballs, roasted then simmered in sauce. I wouldn't hesitate with a steak.

asked by nutcakes over 4 years ago
6 answers 17306 views
19f2e275 c635 488f 8322 530158a23e00  food52
added over 4 years ago

Judge by how the meat looks. If its nice and red, you will probably be fine. If it is starting to go brown, I'd use it sooner than later. You can also freeze it of you don't want to rush using it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I thought the color wasn't an indicatior. It is only the part that is on the surface exposed to oxygen. I always give it the sniff test anyway.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Ground beef can spoil pretty quickly. I wouldn't hold it more than two days past the sell by date. And if it's green on the bottom well...

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added over 4 years ago

This is from the USDA/FSIS

Use or freeze products with a "Sell-By" date within 3 to 5 days of purchase.

If the manufacturer has determined a "Use-By" date, observe it. This is a quality assurance date after which peak quality begins to lessen but the product may still be used. It's always best to buy a product before its date expires. It's not important if a date expires after freezing beef because all foods stay safe while properly frozen.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

thanks and stilltasty.com says 1-2 from purchase and I have the fridge at 38F so I'm going for one more day. just too tired to deal now, I know I should freeze it, but I'd have to turn around and defrost it again.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago


The USDA suggests cooking or freezing ground beef within 2 days. Beef steaks and roasts, the aforementioned 3 to 5 days. Grinding incorporates surface bacteria and oxygen into the mix decreasing useful shelf life.

Color is neither an indicator of freshness nor doneness (brown meat can be both fresh and undercooked).

Smell can be an indicator of spoilage bacteria but is not an indicator of pathogenic bacteria which (generally) do not smell at all.

All you need to know about ground beef:

http://www.fsis.usda.gov...

Or see chart here:

http://www.fsis.usda.gov...