How Long Can Ground Beef Sit Out?
To put it simply, you should never put ground beef at room temperature for any more than two hours. This is because ground beef is supposed to be stored at temperatures like forty degree Fahrenheit to prevent bacterial growth, and even then people are instructed to consume them within two days.
In general, it is unsafe to consume ground meat in any form after it has been sitting out at room temperature for more than two hours, and that rule includes cooked hamburgers. Even though the USDA suggests that you should not let any cooked food, including cooked ground beef, sit out in the refrigerator for more than two hours, cooked ground beef still may sit out for up to five hours. Raw ground beef, just like any other perishable, can sit out only two hours before going bad. Sitting means that germs are growing at these temperatures at an extreme rate, making raw beef spoil at short notice.
No, Raw Ground Beef Left Out Overnight is Not Okay, Because Raw Ground Beef Can Turn Bad Even After Two Hours Without Refrigeration. Ground beef that is not cooked, that is contaminated with raw meat juices, or left at room temperature for hours at a time may encourage bacteria to grow. Allowing an undercooked burger to sit out at room temperature for more than one-half hour can encourage harmful bacteria to grow. Because of the perishable nature of both raw and cooked hamburger, its room temperature shelf life is limited to no longer than two hours.
| Ground meat | At room temperature (60-68°F) | In the refrigerator (32-34°F) |
| Raw ground meat | 2 hours (suggested by USDA) | 1-2 days |
| Cooked ground meat | 2 hours (suggested by USDA) | 3-4 days |
| Thawed ground meat (uncooked) | 1-2 hours | 1-2 days |
According to USDA, it is possible to re-freeze cooked hamburger meat as long as it is frozen within two hours after cooking. Remember, ground burger needs to be refrigerated within two hours of cooking to prevent bacteria from infecting it. Do not thaw uncooked ground meat refrigerated in cold water or microwave oven, unless cooked first. Just as refreeze meat on the counter leaves it exposed to dangerous-zone temperatures, refreeze it in warm water.
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Because the beef is exposed to hot temperatures (and thus has spent time in danger zone temperatures), placing it in a refrigerator to be cooked at a later date is also not a safe step. Defrosting it in the refrigerator does not allow germs to develop on the meat, because a refrigerator must stay above a temperature that is not within the danger zone. As long as your fridge is set to a temperature of between 34degF to 40degF, thawing in the refrigerator is safe. The USDA advises never to leave burgers outside for longer than two hours when temperatures are within the danger zone.
Instead, the USDA warns that cooked beef should never sit out of the refrigerator for more than two hours if the temperature is between 40 degrees and 140 degrees F. The USDA advises keeping meat at room temperature no longer than two hours, or one hour if the ambient temperature is above 90 degrees Fahrenheit. The USDA recommends that any leftovers (ground hamburger, or otherwise) be brought to 165 degrees F before eating. When meat hits between 40 and 140Fdeg, it is in ideal conditions for germs to thrive.
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You should keep it wrapped up in plastic wrap on your countertop to prevent any external bacteria (which can travel through the air) getting to the meat and ruining it. Keep the raw meat separate in the shopping cart to prevent cross-contamination, or the bacteria spreading to other foods. Do not forget to wash your hands immediately after handling raw meat, even after determining that it is safe to eat. Make sure the visible parts of the meat are clearly red, and the package is in good shape.
Next, put cooked ground beef into a tight container, leaving no room for excess air, as this will cause the meat to dry out. To freeze the ground beef, keep it in the original package, wrap in heavy-duty foil, plastic wrap, freezer paper, or put in a freezer-safe plastic bag in order to avoid freezer burn. The Quick Method is the fastest possible way to defrost ground beef.
If you do not use all the ground beef that is been defrosted immediately, Detwiler says that storing leftovers in your freezer is fine, provided that you do it within 48 hours after defrosting initially. For additional pathogen and bacterial safety assurance, Detwiler recommends cooking the meat thoroughly before freezing again. As the USDA explains, bacteria might grow quickly in the danger zone — temperatures from 40 to 140 degrees Fahrenheit, which is why it is essential to use ground meat ASAP to keep dangerous bacteria, such as Escherichia coli, from growing.
Like any leftovers, the prepared meat can be stored in the fridge for three or four days, according to the USDA. You can generally expect one pound of ground chuck to defrost in an hour, but larger amounts will need anywhere from two to three hours.
It is okay to leave one uncooked burger dish near your grill as you wait to begin your next batch, but make sure you do not wait too long, or your meat may go into the 40-to-140-degree dangerous zone. If you are planning on leaving meat overnight, place it in the refrigerator right after cooking. If you are defrosting your cooked ground meat, keeping the cooked beef in the refrigerator, you will be able to heat it up and use within 3-4 days, but if you are thawing and heating directly in the microwave, you are encouraged to use it right away. You should throw away cooked ground beef which has been left out in open air for over 2 hours because bacteria growth occurs at a faster rate in temperatures of 40-140 degrees F., so the chances are high that the cooked ground beef is already contaminated with bacteria if left outside for over 2 hours.
During the mashing and grinding process, the bacteria which were previously on the surface of ground beef are now blended into the entire mix, and the rates of contamination, along with degradation of ground beef, increase. When meat is ground or chopped, a greater proportion of its surface is exposed to the air, increasing the amount of flavour released.
Beef that has gone bad will have a slimy or gooey texture, and it also has an awful smell, or an off-flavor. Long-term storage of beef will make it go bad, smell unpleasant, and be sticky to the touch. Cooking chicken and beef to internal temperatures acceptable for consumption will break down the bacteria.
Is it OK if ground beef turns brown in the refrigerator?
The likelihood that the meat is actually rotting is increased if the entire package has become grey or brown. Meat is no longer fresh if it has been in contact with oxygen for a prolonged period of time and has turned completely brown.
Is ground beef still good if left out overnight?
Any raw ground beef that has been out all night should be thrown away. Until you are ready to prepare them, all raw meat items should be kept in the refrigerator. Meat should only be kept at room temperature for a maximum of two hours, or for one hour if the outside temperature is above 90 degrees Fahrenheit.
How long does it take to thaw a pound of ground beef at room temperature?
For the thawing process, allow 60 minutes for every pound (450 g) of ground beef. Start preparing your ground beef at least an hour beforehand. By doing this, you can guarantee that you have enough time to thaw your meat. Remember that a bigger package will require more time.