Keep your beef at its best

To ensure the best-tasting Angus Farms beef, always handle, store and prepare it properly. Here's everything you need to know to keep your beef tasting its best, not to mention reduce the risk of spoilage and foodborne illness.

  • Refrigerate or freeze beef as soon after purchasing as possible.

  • If refrigerating, place beef in the meat compartment or the coldest part of the fridge.

  • Do not defrost beef at room temperature; defrost in the fridge to prevent bacterial growth.

  • Avoid cross-contamination by thoroughly washing cutting boards, utensils and hands after handling raw meat.

  • Allow 12 to 24 hours to defrost steaks, depending on thickness.

  • Allow 4 to 7 hours per pound to defrost large roasts or thick, compact pot roasts.

  • Allow 3 to 5 hours per pound to defrost small roasts or thin pot roasts.

  • Cook ground beef to an internal temperature of 160°F, as measured on a meat thermometer.

  • Refrigerate leftovers after serving, within 2 hours after cooking.

Recommendations courtesy of the Cattlemen's Beef Board.