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> Beef Storage & Handling Tips
Cooked Beef Temperatures
| Well Done |
Medium Well |
Medium |
Medium Rare |
Rare |
| 77°C / 170°F |
75°C / 167°F |
70°C / 158°F |
63°C / 145°F |
60°C / 140°F |
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Foodservice operators should be as concerned about serving safe food as they are about good tasting food. Because meat is a perishable product, it's not only potentially dangerous to handle carelessly, but expensive to waste. By observing the following tips, operators can serve their patrons high quality beef, time and time again.
Storage
- Chill meat immediately after it's received.
- Always store beef at temperatures between -7°C and 0°C. The danger zone where bacteria grow and reproduce best is between -7.2°C and 60°C.
- It's best to store meat alone in a cooler, as the product absorbs odors from other foods. However, if space does not allow, keep beef below ready-to-eat foods in refrigerated storage.
- Fresh (unopened) vacuum-packaged meat usually has about 21 days of storage life in refrigeration. Once the package is opened, the storage life decreases to 2 to 3 days.
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