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in the microwave.
Is it dangerous to eat raw or rare ground beef?
Yes. Raw meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meat balls, casseroles and hamburgers to 160 degrees F. Use a meat thermometer to assure proper degree of doneness.
Is it safe to partially cook extra ground beef to use later?
No. Once you begin cooking ground beef by any method, cook until completely done to assure that bacteria are destroyed. Refrigerate promptly after cooking. Ground beef left out at room temperature for more'than two hours should be discarded. If it is a hot day over 90 degrees F, one hours should be the limit. There could be enough bacterial growth to make someone ill if left out longer.
Why is pre-packaged ground beef red on the outside and sometimes dull, grayishbrown inside?
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen. If all the meat in the package
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