With Meat, Safe Handling is Important

Follow this simple four-step process to prevent foodborne illness in your kitchen and keep your family safe:

1. Chill
   Cold temperatures reduce the growth of bacteria. Shop the meat department last, and refrigerate or freeze meat within two hours of purchase. Always defrost and marinate meat in the refrigerator, not on the counter!
   
   
2. Separate
   Never let raw meat touch ready-to-eat foods. Keep raw meat separate from other foods in your shopping cart; store it on the bottom shelf of your fridge to keep accidental leaks from contaminating other food. Use separate plates, utensils and cutting boards when preparing food at home.
   
   
3. Clean
   Wash hands for at least 20 seconds in hot, soapy water to prevent the spread of bacteria after touching raw meat. Also remember to wash anything that has touched the raw meat, including cutting boards, counters and utensils, in hot, soapy water.
   
   
4. Cook
   Always cook your meat to the recommended internal temperature (160° F for steaks and roasts). Use a meat thermometer to check for doneness without cutting into the meat. Promptly refrigerate leftovers.

When shopping, pick up Sterling Silver® beef just before checking out. If it will take longer than 30 minutes to get it home, keep it cold in a cooler in the car.

At-Home Storage Tips

• Refrigerate or freeze your meat as soon as possible after purchasing.
• Label each package with the date, name of beef cut and weight or number of servings.
• Freeze beef in its original transparent wrap up to two weeks. For longer storage, wrap in heavy-duty aluminum foil or place in plastic freezer bags; remove as much air as possible.
• Refrigerate leftovers promptly after serving (within two hours after cooking).

Refrigerator and Freezer Storage Guidelines
Recommended Storage Times for Maximum Quality

Sterling Silver® Beef	Refrigerator (35°F to 40°F)	Freezer (0°F or colder)
Steaks and Roasts	3 to 4 days	6 to 12 months
Ground Beef	1 to 2 days	3 to 4 months
Cooked Beef (leftover)	3 to 4 days	2 to 3 months

The best method for thawing frozen Sterling Silver® Meat is in your refrigerator as it provides you better texture and the best eating experience. Planning ahead is key, as this refrigerator thawing does require more time. Simply place your steaks in a refrigerator (35-40° F), preferably on a plate or tray. Put in a lower area and allow a minimum of 24 hours to thaw. Thicker steaks may take 48 hours to thaw. Once thawed, you should prepare your meat as soon as possible for the ultimate beef experience.

Defrosting Guidelines

Tips:
Always defrost beef in the refrigerator, never at room temperature.
Place frozen package on a plate or tray to catch any juices and put in the refrigerator according to chart below:

Beef Cut	Thickness	Approximate Refrigeration Time (at 35°F to 40°F)
Steaks	1/2 to 3/4 inch	12 hours
Ground Beef*
Beef for Stew, Kabob or Stir Fry	1 to 1-1/2 inches	24 hours
Small Roasts or Thin Pot Roasts	Varies	3 to 5 hours per pound
Large Roasts or Thick Pot Roasts	Varies	4 to 7 hours per pound

*Cook as soon as possible after defrosting.

- Courtesy of the Beef Council