This Is the Best Place To Store Ground Beef In the Fridge, According to an Expert

Sometimes when I buy ground beef for making burgers or meatballs, I tuck the package away in the fridge and forget about it. When I happen upon it, the meat may have changed color and I worry if it’s still fresh. 

“The key to quality and safety is making sure you start by storing ground beef in the right place,” says Jacob R. Tuell, PhD, assistant professor at Northwest Missouri State University and member of the Institute of Food Technologists’ Muscle Foods Division. 

The Best Place To Store Ground Beef in the Fridge

The first thing to consider is where the best spot in the fridge is that’s consistently cold—below 40°F. “For most refrigerators, this tends to be the back (avoiding temperature fluctuations from opening the door) and bottom (considering cold air sinks),” Tuell says.

It’s also important to protect other food from possible contamination if the ground beef drips. For that, the best spot is the bottom of the refrigerator.

“If stored in a drawer, this space should be dedicated to raw meat and should not be stored alongside ready-to-eat products, like lunch meats, to avoid cross-contamination,” Tuell says.

“You might be tempted to slide ground beef into the door of the fridge so you see it often and won’t forget about it, but that’s a bad idea,” Tuell says. “Storing ground beef in the door is not recommended as it will experience temperature fluctuations each time the refrigerator is opened, compromising quality and potentially food safety.”

What If Your Fridge Is Too Warm or Too Cold?

Storing your ground beef properly is important for both food safety and quality. If temperatures go above 40°F, then your ground beef is in what’s known as the “danger zone”—between 40° and 140°F—where bacteria can multiply quickly.

“These microorganisms can include both spoilage bacteria that cause the beef to develop off-odors/flavors, as well as pathogenic bacteria which can cause illness,” Tuell says. “Ground beef is also especially prone to a chemical process called oxidation which results in undesirable changes to odor, flavor, color, and other sensory traits. Oxidation reactions occur at a faster rate at warmer temperatures.”

You really don’t have to worry if you store your ground beef in a spot that’s a little too cold. “The only thing that may happen is partial freezing of the product, which could cause very minor changes in quality that would likely be undetectable,” Tuell says.

How Long Can Ground Beef Stay In the Fridge?

You should use ground beef within two days of putting it in your fridge, recommends the U.S. Department of Agriculture Food Safety and Inspection Service. Tuell suggests you might be able to keep your ground beef in the refrigerator a little longer than that, depending on how it’s packaged.

If you have ground beef in overwrap packaging—a tray with plastic wrap on top—a shelf life of just two to three days makes sense. “Ground beef in overwrap packaging oxidizes quickly due to constant exposure to oxygen and growth of aerobic spoilage microorganisms,” Tuell says.

Ground beef that is vacuum packed, however, can last for 45 to 60 days because oxidation is very slow. The rule is to rely on the “best if used by” date on the package.

How To Thaw Frozen Ground Beef

If you’re pretty sure you won’t use your ground beef soon and want to save it for later, consider popping it in the freezer.

“Freezing ground beef is an excellent way to preserve it if you will not be able to use it within its peak freshness,” says Tuell. The shelf life for frozen ground beef is around three to four months, but it should be safe indefinitely as long as it stays frozen.

When you’re ready to use it, the best method of thawing it is to leave it overnight in the fridge in a container to catch any leaks. You can also thaw it by placing the package in cold water. First, make sure the meat is in a leak proof bag or package, then change the water every 30 minutes.