- Avoid unsafe temperatures: Discard perishable meat left at room temperature for more than two hours, or more than one hour when temperatures exceed 90°F (32°C).
- Use a food thermometer: Cook ground beef to an internal temperature of 160°F (71°C), checking the thickest portion.
- Don’t take chances: If the meat has been stored improperly or its storage history is uncertain, the safest choice is to discard it.
Remember, cooking does not reliably make improperly handled meat safe. Some hazards may remain even after heating.
The Bottom Line
Gray ground beef isn’t automatically spoiled, and bright red beef isn’t automatically safe. Color is only one clue; proper storage, handling, and cooking are what help protect your health.
Have you ever noticed ground beef changing color in the refrigerator? Share your experience in the comments—and pass these tips along to someone who cooks at home!