- Moroccan-Spiced Beef with Couscous
- Mexican Meatballs
- Layered Lamb and Potato Casserole
- Layered Creamed-Spinach Meatloaf
- Pork Tamale Pie
Safe Handling of Ground Meat
Ground meat poses a greater threat of contamination than whole cuts (i.e., a roast or a steak). That's because any bacteria — like E. coli or salmonella — that might have been on the surface of the meat are spread throughout more easily when the meat is ground. The key to avoiding illnesses is to cook and store meat properly.
Storing Uncooked Meat
- Refrigerate ground meat at a temperature below 40 degrees F on a plate on the bottom shelf (to avoid juices dripping onto other foods); keep for no more than 2 days.
- Freeze up to 4 months (longer freezing will not make the meat unsafe to eat, but its texture and flavor could be adversely affected). Defrost in the refrigerator or in the microwave; never defrost on the counter at room temperature.
- Wash hands well in hot, soapy water before and after handling raw meat. Dry hands with disposable paper towels.
- Avoid cross-contamination: Designate a cutting board strictly for raw meat, poultry and seafood, and never use it for any other foods.
- Wash all utensils, cutting surfaces and counters with hot, soapy water after they come into contact with raw meat.
- A meat thermometer is the most fail-safe way to determine doneness for ground meat in patties or loaves. Place the thermometer in the thickest portion. With thin patties, insert thermometer horizontally until it reaches the center.
- Cook ground beef, veal, lamb or pork to an internal temperature of 160 degrees F. Cook ground chicken or turkey to 165 degrees F. Make sure to wash the thermometer before you insert it again.
- Refrigerate cooked foods promptly (no need to wait for hot foods to cool down); leftovers should be at room temperature no longer than 2 hours (1 hour in hot weather), and they should be eaten within 2 to 3 days.