All About Beef
Your complete guide to beef - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Beef Last?
Storage times and freshness tips for beef in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw Beef in Refrigerator (Unopened/Original Packaging)Ground Beef: 1-2 days; Steaks, Roasts, Chops: 3-5 days
Signs of Spoilage
Dull, brownish-gray color (loss of bright red 'bloom'), slimy or sticky texture, strong sour or ammonia-like odor.
How to Check
Visual: Fresh beef is typically bright red. If it's turning brown or gray, especially on the surface, it's a warning sign. Touch: Feel the surface; if it's slimy or sticky rather than firm and slightly moist, discard it. Smell: A strong, pungent, sour, or off-putting odor is a definitive sign of spoilage. Fresh beef has a very mild, almost metallic scent.
Storage Tips
Store raw beef on the lowest shelf of the refrigerator to prevent any potential drips from contaminating other foods. Keep it in its original packaging until ready to use or freeze.
Raw Beef in Refrigerator (Opened/Repackaged)Ground Beef: 1-2 days; Steaks, Roasts, Chops: 3-5 days
Signs of Spoilage
Similar to unopened: discoloration (brownish-gray), slimy or sticky texture, strong sour or ammonia-like odor, sometimes a slight metallic or 'off' smell.
How to Check
Visual: Check for any dullness or grayish-brown patches. Touch: A sticky or slimy feel indicates bacterial growth. Smell: Any strong, foul, or sour smell is a clear indicator of spoilage. Do not rely solely on color, as some beef can oxidize and turn brown without being spoiled.
Storage Tips
If repackaging, wrap tightly in plastic wrap and then aluminum foil, or place in an airtight container to minimize air exposure and prevent cross-contamination. This helps maintain freshness within the given timeframe.
Cooked Beef in Refrigerator3-4 days
Signs of Spoilage
Slimy texture, off-color (dull, grayish, or greenish spots), visible mold growth, sour, rancid, or unpleasant odor.
How to Check
Visual: Look for any fuzzy mold growth, unusual dullness, or color changes. Touch: If the surface feels slimy or sticky, it's gone bad. Smell: A sour, rancid, or generally 'off' smell is a strong indicator. Cooked beef should retain its savory aroma.
Storage Tips
Cool cooked beef quickly (within 2 hours of cooking) and store it in shallow, airtight containers to promote rapid cooling and prevent bacterial growth. Label with the date it was cooked.
Raw Beef in FreezerGround Beef: 3-4 months; Steaks, Roasts, Chops: 6-12 months
Signs of Spoilage
While still safe to eat, quality degradation occurs with freezer burn (dry, discolored patches, often grayish-brown). If it develops a strong, rancid, or 'off' smell after thawing, it's spoiled.
How to Check
Visual (after thawing): Check for any unusual discoloration, sliminess, or mold. Freezer burn is visible as dry, leathery patches, which primarily affect texture and flavor, not safety. Smell (after thawing): A strong, rancid, or unpleasant smell upon thawing indicates spoilage. Do not taste to test.
Storage Tips
To prevent freezer burn, wrap beef tightly in plastic wrap, then aluminum foil, or use vacuum-sealed freezer bags. Label with the date of freezing. Thaw safely in the refrigerator, cold water, or microwave; never at room temperature.
Cooked Beef in Freezer2-3 months
Signs of Spoilage
Similar to raw frozen, freezer burn (dry, discolored patches) indicates quality degradation. If it develops a strong, off-putting odor after thawing, it's spoiled.
How to Check
Visual (after thawing): Check for freezer burn or any unusual discoloration. Smell (after thawing): A sour, rancid, or generally unpleasant smell after thawing indicates spoilage. Do not taste to test.
Storage Tips
Store cooked beef in airtight, freezer-safe containers or heavy-duty freezer bags. Ensure it's cooled completely before freezing. Label with the date. Thaw safely in the refrigerator before reheating thoroughly to an internal temperature of 165°F (74°C).
Left at Room Temperature (Danger Zone)Maximum 2 hours (1 hour if ambient temperature is above 90°F/32°C)
Signs of Spoilage
No immediate visible signs, but rapid bacterial growth occurs, making it unsafe to consume.
How to Check
Time is the critical factor. If raw or cooked beef has been left at room temperature for longer than the recommended maximum, it should be discarded, even if it looks and smells fine. Bacteria that cause foodborne illness often do not produce noticeable spoilage signs.
Storage Tips
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C). Never leave raw or cooked beef out at room temperature for extended periods. Promptly refrigerate or freeze beef after purchase or cooking.