Ground meat needs more care than steaks and roasts. USDA explains why: grinding spreads bacteria from the surface through the whole batch.
Keep it at 40°F or below
Mississippi State University Extension says to chill meat to about 32°F before grinding and keep it at 40°F or below while you grind and mix. USDA notes bacteria multiply rapidly between 40 and 140°F.
The rules
- Keep it cold: 40°F or below from fridge to grinder to fridge.
- Work clean: wash hands, and clean and sanitize every part, board and counter.
- Use it fast: one or two days in the fridge, per USDA.
- Freeze the rest: USDA says frozen ground beef is safe indefinitely and best within four months.
- Thaw in the fridge , then cook within one or two days.
- Cook to temperature: 160°F for ground beef, pork, lamb and venison; 165°F for poultry.
Wild game and pork
Mississippi State Extension notes trichinosis is rare today but raw or undercooked pork and wild game still carry some risk. Cook them through.
