Why is my pack of Ground Beef brown in the middle?
This is due to Oxidation. When Ground Beef has direct contact with oxygen, it will turn pink. When it has been wrapped,or packaged, to sell, the beef is then deprived of oxygen and it will turn brown. This does NOT mean that it is bad. We grind primal cuts for our ground beef and do not use fillers or pink slime in our product. Our daily ,continuous grind, process is inspected by USDA inspectors that are on site everyday.

How long is my ground beef good for in the refrigerator?

Generally, 3 to 5 days for beef roast, steaks, chops or ribs. In the freezer, 6 to 12 months is safe.

How should I defrost my ground beef?

There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations.

⦿ Refrigerator: It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.

⦿ Cold Water: To defrost beef in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

⦿ Microwave: When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40°F. It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen beef in a slow cooker.

For more information, vist the USDA's guide.

How long is my fresh pork good for in the refrigerator?

3 to 5 days. In the freezer, 4 to 6 months is safe.

How can I thaw my pork?

It's best to plan ahead for slow, safe thawing in the refrigerator. After thawing raw pork by this method, it will remain safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.

When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40°F.

It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.

How long can I marinate pork?

Marinate pork in the refrigerator in a covered container up to 5 days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.

For more information, vist the USDA's guide.

What's the safest way to prep chicken?

Safe food handling and proper cooking will help keep you and your family safe from bacteria. 1, Wash hands and clean surfaces often. 2, Separate raw meats and poultry from other foods. 3, Cook all poultry to 165°F. 4, Refrigerate promptly.

How can I safely thaw my chicken?

Chicken may be thawed in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3- to 4-pound) broiler-fryer or package of parts should thaw in 2 to 3 hours. A 1-pound package of boneless breasts will thaw in an hour or less. Cook immediately after thawing.

Chicken that was thawed in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold-water method should be cooked before refreezing.

Do not cook frozen chicken in a slow cooker or in the microwave; thaw it before cooking. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50 percent longer. Be sure that the chicken is cooked to a safe minimum internal temperature of 165°F as measured with a food thermometer.

How long is my fresh chicken good for in the refrigerator?

1 to 2 days. In the freezer, up to 9 months is safe.

For more information, vist the USDA's guide.