How Long will Beef Last in the Fridge?

If you’re like many people who cook a lot of beef, you’re probably wondering how long it can last in your refrigerator. You don’t want to waste good quality meat, but you don’t want it to go bad, either. So here are some tips to help you keep your meat fresh and tasty.

Cooked beef lasts longer in the fridge than other cuts of meat. However, it is still important to take certain precautions to keep it fresh for a long time. The biggest concern when it comes to cooked ground beef is cross-contamination. You must store cooked and raw meat separately in the refrigerator. If you do not do so, you could end up with food poisoning.


What is Beef?

The culinary term for meat from cows is beef (Bos taurus).

Humanity first hunted aurochs in the primordial era before domesticating them. Since then, various cow breeds have been developed expressly for the type or amount of meat they produce.

Various techniques, such as feedlots, free range, ranching, backgrounding, and industrial animal farming, are used to grow and feed beef cattle. Factory farms or concentrated animal feeding operations (CAFOs) are frequently employed to supply the need for beef production. 99% of the meat consumed in the US comes from CAFOs, which also provide 70.4% of the cows on the market.

How Long will Beef Last in the Fridge?

When refrigerated (at 40°F or less), the USDA recommends eating beef within 3 to 4 days. Refrigeration can delay but not stop bacterial development. The USDA advises using cooked leftovers within 3 to 4 days.

The U.S. Department of Agriculture advises eating cooked beef within three to four days of refrigeration (USDA).

Beef that has been cooked can be preserved for a longer time in the freezer. Wrap the meat tightly in plastic wrap to ensure it comes into contact with as little air as possible. Placing the wrapped meat in a zip-top freezer bag is a smart move to prevent freezer burn. Be sure to mark the bag with the date and the contents.

Before it loses its texture and flavor after two to three months in the freezer, cooked beef can still be consumed.

How to Freeze Beef?

To guarantee safe and equal defrosting, trim beef.

Divide slices into amounts suitable for meals.

Before packaging, flatten the butcher’s mince to ensure even defrosting.

Wrap the beef in foil for additional protection and place it in high-quality plastic bags.

Eliminate extra air, then firmly seal.

The cut name, weight, quantity, and packaging date should all be written on the bags.

Until the recommended storage period for your specific cut, place it in the freezer.

What are the Different Methods of Thawing Beef?

In the Fridge

The best method for defrosting beef is to keep it in the refrigerator until it has fully defrosted. Although preparation is required, the soft, juicy rewards are worth the wait!

Take the beef out of the freezer and cut it into chunks.

Place the steak on a plate and keep it wrapped in freezer paper.

Consume within the suggested fridge storage period by keeping it on the bottom shelf of the refrigerator until thawed.

In the Microwave

Short on time? When you need to move quickly, microwave defrosting of beef is your friend.

Take off the freezer wrap or bag. This stops your meat from stewing while defrosting and sitting in a “drip.”

If the freezer wrap is difficult to remove, wait a little while and try again.

Any Styrofoam trays should be thrown away since they cannot be used in the microwave.

Use the microwave’s pre-programmed “defrost” setting.

As the outer sections of the mince thaw in the dish, remove them and set them aside.

If the slices’ edges feel warm after a few minutes in the microwave, stop cooking the beef and let it stand until the edges are cold.

Immediately after defrosting, cook beef. Ensure it doesn’t stand about at room temperature or in the fridge.

How to Reheat Beef in the Microwave?

When you need to put a hot supper on the table quickly, pre-prepared meals are a lifesaver. Follow this advice from the pros for a quick, secure, and delicious outcome:

Make individual servings of your beef dish to reheat.

Vegetables should be in the middle of the platter, and steak should go around the edges.

To keep the beef from drying, sprinkle it with water or stock.

To capture steam and preserve moisture, cover the dish with microwave-safe plastic wrap or a lid.

Place the plate so that it faces away from the microwave’s turntable.

Serve the meal again after heating it for 2 minutes on high.

Make sure the food is thoroughly hot by feeling the bottom center of the platter.

To help ensure consistent heating, rotate the plate halfway through the cooking time.

Take care when removing the lid or plastic wrap – the steam released can burn!

How to Properly Store Beef?

Delete the meat from the plastic container

Beef should be transferred to a dish and loosely covered with plastic wrap or foil if it will be kept after the day it was purchased. This promotes airflow and prevents sweating on your beef. If the meat can breathe, using a plastic container is acceptable.

Put the beef on the lowest shelf of the fridge.

Prevent spills onto other foods by dividing raw and cooked meat into distinct containers.

Always look at the use-by dates.

Even though your beef may still appear and smell good after its expiration date, we advise eating it as soon as possible.

Thawing, warming, and freezing beef.

When purchasing beef for the freezer, put it in as soon as you come home.

What are the Different Cuts of Beef?


The cow’s lower abdomen and leg are home to the shank, a continually used muscle. As a result, the meat has an average fat content of 7% and is lean and tough.


Brisket is a rough, lean cut of meat that may be made into something tasty when cooked properly since it comes from the lower chest of the cow, which is another often used muscle.


This lengthy portion includes the cow’s middle back. This region is inherently juicy, well-marbled, and flavorful. It contains ribeye, back ribs, rib caps, and prime ribs.

Short Plate

Right behind the ribs on the belly, the tiny plate area is bordered by brisket, and flank steak is home to short ribs, hanger steak, and skirt steak. These slices each require a distinct cooking technique due to their higher fat content.

How to Identify Beef is Spoiled?

Check Expiry Date

If we suspect that our beef is spoiled, the first thing we should do is look at the sell-by or expiration date. Some foods are identified with a best-before date. The latter is for goods that taste best before the specified date, but an expiration date indicates the last day it may be consumed. It must be thrown away after this point. While it might be safe to consume, it is advisable to take no chances, particularly with red meat like beef.

If you have taken the beef out of the package, mark the new container with a marker with the expiration date. If you can determine whether the beef is spoiled or can last a few more days. If we don’t have an expiry date.

Check Appearance

How a piece of beef looks can tell us a lot about whether it’s good or unhealthy for you. However, discoloration doesn’t always indicate that the beef has gone bad, unlike chicken and other meats. The majority of the time, red beef is okay to eat. The browning of the beef, however, might be caused by a substance called metmyoglobin.

Beef turns into metmyoglobin, an oxidized form when it comes into contact with oxygen from the air. Although it is unusual to happen with vacuum-packed beef, it is typical for beef to oxidize when purchased from a butcher or when it is in a container that is not tightly sealed.


A good fresh fragrance should be present in good fresh beef. It shouldn’t smell unpleasant and shouldn’t be overpowering. Naturally, meat that has been marinated in a variety of tastes will have the aroma of the aromatics. Aged beef may have a stronger aroma.

Beef will smell sour and strong when it has gone bad. It is not typical for beef that has not yet developed discoloration to begin to smell, although it is possible. It has unquestionably gone bad if the odor is acidic, strong, and slightly irritating to your nostrils. However, even if it smells a bit funny, it definitely shouldn’t be used, especially if it has been open for a few days or is past its expiration date.

What are the Side Effects of Consuming Beef?

Scientists claim that how soon you feel the effects of eating subpar beef depends on the type of bacteria that the meat was contaminated with. Staphylococcus aureus symptoms can appear as quickly as an hour after eating. Salmonella can grow for up to 72 hours.

Some bacteria, like Listeria monocytogenes, have protracted incubation periods and may take weeks or longer to manifest symptoms. Don’t keep eating the meat in the hopes that your symptoms won’t manifest if you recognize you consumed bad beef but don’t feel unwell immediately.

Most bacteria cause gastrointestinal distress, with the severity varying depending on the species consumed and the amount of meat consumed. These symptoms, which frequently begin with nausea, headaches, or stomachaches, may also include chills, fever, vomiting, and diarrhea.

Campylobacter jejuni and L. monocytagenes can cause physical aches and swollen lymph nodes in some circumstances. There is always some level of fatigue, from little to extreme. These symptoms are rarely lethal, except for newborns, the elderly, and individuals with compromised immune systems. The most prevalent serious side effect is dehydration from diarrhea and vomiting.

Particularly concerning is that ground beef contains E. coli. According to the USDA Food Safety and Inspection Service, this bacteria can seriously ill or even kill people, especially young children or the elderly.


The factor that influences the shelf life of beef is the temperature of the storage container. You want to ensure that the internal temperature of the meat reaches a minimum of 160 degrees Fahrenheit. This will kill any bacteria that may be present.

Once the meat has reached this temperature, it can be stored for up to four months. If you have a freezer, you can safely store it for up to four months. One of the biggest signs that a piece of beef has gone bad is its smell. If the meat has a foul odor, you should discard it immediately. Besides its odor, you should also check its texture and color.