How Long Can Ground Beef Be Refrigerated

how long can ground beef be refrigerated

  • (of food or drink) Chilled, esp. in a refrigerator

  • (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes

  • (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"

  • made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"

  • (of a vehicle or container) Used to keep or transport food or drink in a chilled condition

    ground beef
  • beef that has been ground

  • Beef mince, ground beef or hamburger meat (in North America), or mince(d) meat (in the rest of the English speaking world) is a minced meat food, made of beef finely chopped by a mincer. It is used in many recipes including hamburgers and cottage pie.

  • Refers to beef that has been processed in a meat grinder. When making jerky, this process can be beneficial if you are combining more than one type of meat. After grinding the meats together, insert the meat into a jerky gun and dispense onto cooking pan in uniform strips for dehydrating.

    how long
  • "How Long?" is a 1975 song by the British group Ace from their album Five-A-Side. It reached number three in the Canadian and U.S. charts.

  • How long is the second album from the West Coast artist L.V..

  • "How Long (Betcha' Got a Chick on the Side)" is a funk classic by American family girl group the Pointer Sisters, released as the first single from their Steppin' album in 1975.

how long can ground beef be refrigerated - 101 Things

101 Things to Do with Ground Beef

101 Things to Do with Ground Beef

Everybody knows that meat loaf is the ultimate comfort food, but what else can you do with that easy-to-use, affordable, nutritious freezer staple? Here are 101 easy and delicious recipes to make the most out of ground chuck, hamburger, and turkeyburger.
Included are recipes for appetizers, side dishes, soups, sandwiches, burgers, meat loaf, main dishes, and more. You'll get a kick out of these easy, tasty recipes: Beefed-Up Bean Dip, Beef Wontons, Hawaiian Meatballs, Egg Rolls, Hungry Boy Beans, Stuffed Bell Pepper Soup, Winter Chili, Baked Hero Sandwiches, French Onion Burger, Blue Cheese Meat Loaf, Barbeque Beef Pizza, Lasagna Roll-Ups, and Coney Dogs.

80% (11)

Dinners that cook themselves. Really.

Dinners that cook themselves. Really.

I’m not sure why it took me so long to catch onto the slow-cooker phenomenon. Now that I have one I know it’s a busy girl’s lifesaver!

My husband and I both work and when we get home at night we want to spend time with our son. But we still need to eat dinner and we want it to be healthy. My new slow cooker is solving all these problems for me (and more!).

Here’s how it works for me:

* Before I leave for work in the morning I load up the slow cooker with the ingredients in the recipe. (Confession: I look for recipes that require little to no work, like minimal chopping and browning.)
* When I get home at night, dinner is ready. That’s it. Really!
* OK, one more thing—it’s saving us money too. Because I’m so psyched to cook in my slow cooker I’m planning meals ahead, so I’m not buying extra ingredients at the grocery store and I’m using cheaper cuts of meat. Plus the recipes make multiple servings so we have more than one night’s worth of food for dinners, plus extra for lunches or leftovers to freeze for another time.

Seriously genius, right? Here are some of my favorite ultra-easy healthy slow cooker recipes:

Slow-Cooker Braised Pork with Salsa: This recipe is so easy I almost felt guilty claiming I’d made dinner. You don’t even need to brown the meat and much of the flavor comes from prepared salsa. The result is a full-flavored, meltingly tender pork stew. Serve it over quinoa or rice.

Squash, Chickpea & Red Lentil Stew: This richly flavored vegetarian stew brings together ingredients I always have on hand and that even my son likes (so I don’t have to spend extra time making baby food!). We also like to serve this over brown rice or steamed spinach.

Hungarian Beef Goulash: Again, very little prep for this streamlined goulash, which skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

Barbecue Pulled Chicken: My husband and I both loved this re-interpretation of pulled pork. It was very saucy and made a great dinner either on rolls as sandwiches or over rice. To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Makes 8 servings.
Per serving: 184 calories; 8 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 8 g carbohydrate; 20 g protein; 1 g fiber; 236 mg sodium?; 303 mg potassium.
Nutrition bonus: Selenium (19% daily value), Vitamin A & Vitamin C (15% dv).

Rare Roast Beast

Rare Roast Beast

Grassfed rare eye of round for sammiches this week. Coulda used better lighting, but it's all nicely put away in the fridge and I'm not getting it out again!

Who wants the recipe?

Oh yes, and it got The Boo Buzz of Approval. Funny how a litlte predator can enjoy eating a critter a hundred times bigger than she is.

1 boneless eye of round roast (3 1/2 to 4 1/2 pounds)
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons vegetable oil plus 1 tablespoon
2 teaspoons ground black pepper

1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

3. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.

how long can ground beef be refrigerated

Related topics:

sanyo cube refrigerator

counter depth french refrigerator

fridge thermostat

cooling freezer 7

silent fridge

compact medical freezer

how to install a refrigerator water line

refrigerator 30 width

Post a comment

Private comment

Search form
Display RSS link.
Friend request form

Want to be friends with this user.