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Key Takeaways
- Ground beef with a gray interior is generally OK to eat.
- However, if the exterior or the majority of the ground meat is gray, toss it immediately.
- If the smell or texture of the meat seems off, it’s best to throw it away.
If you’ve ever opened a package of ground beef only to find it gray in color, you may have automatically assumed the meat (and your dinner plans for the evening) were ruined. But before you toss the package, take a closer look—the ground beef may actually still be OK to eat. Read on to learn more about when it is and isn’t safe to eat gray ground beef. Plus, learn about other factors that indicate if ground beef has gone bad.
Is Gray Ground Beef Safe to Eat?
Short answer: Yes and no. Long answer: Gray ground beef is OK to eat, but it depends on where the gray is within the meat. When fresh meat is cut, it’s actually purplish in color. As the USDA explains, meat contains a pigment called oxymyoglobin, which, when exposed to oxygen, creates the familiar red color that is typically associated with a package of ground beef. If you open a package of ground beef and find the interior meat looks gray, it’s likely because the meat hasn’t been exposed to oxygen. In that case, the meat is still safe to eat, provided it doesn’t have any other indicators of spoilage (read more on that below). However, if the exterior of the meat, or a majority of the package contents, has turned gray or brown, then it’s a sign that the meat is beginning to spoil and should be tossed immediately.
Be sure to examine the location of the gray color closely—and if you’re not certain and need more tips for how to tell if your ground beef is safe to eat, read on.
How to Tell If Ground Beef Is Bad
Aside from the color, there are two other factors that you can check to determine if a package of ground beef is still OK to eat.
Smell
If you open the package and are met with an unpleasant smell, that’s a sign the meat is beginning to spoil. Fresh ground beef shouldn’t have a noticeable smell, so any off-smelling odors are a cause for concern. When in doubt, it’s best to err on the side of caution, especially if the meat is displaying another indication of spoilage.
Texture
Fresh ground beef should have a relatively firm consistency, and when squeezed, it should naturally break apart. If the ground beef has a slimy or sticky texture, it means it’s going bad. As the USDA explains, a sticky texture could indicate the presence of spoilage bacteria. Ground beef with these textures should not be consumed and should be thrown away.
Frequently Asked Questions
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Is the sell-by or best-by date the expiration date?The sell-by date and best-by date can provide helpful guidelines at best. As stated in this article, it’s up to you to decide if the meat is still good based on its appearance and smell. Look for signs such as: Is the meat gray or brownish? Does it have an unpleasant or overly sweet odor? Does it feel slimy? Is the package warm to the touch? Trust your instincts, and remember the old saying: “When in doubt, throw it out!”
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Can I freeze the ground beef?Absolutely! This can happen—you might purchase meat with a specific plan, only for unforeseen events to disrupt your dinner plans. Place the meat in the freezer if it’s been a day or two since your purchase. Storing ground beef in the fridge for more than five days is risky since it is perishable and has a short shelf life. To store it properly in an airtight bag, remove all the air—this is when a vacuum sealer comes in handy. Be sure to label the packaging before placing it in the freezer. This way, you won’t waste your money, and you can use the meat later after thawing it in the refrigerator. Just remember: Never refreeze thawed meat!
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Is there a way to kill bacteria?You don’t want to cook bad meat. However, it’s important to always cook ground beef to an internal temperature of 160°F, checking it with a thermometer (an instant-read thermometer makes it easy). This is the temperature that will kill E. coli, Salmonella and Enterococcus bacteria that can have unpredictable outcomes on your body, depending on your age and immune system.
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What’s the best way to purchase ground beef?It is important to get fresh ground beef and know its origin. Consult with your grocery store butcher to guide you. Sometimes, packaged meats can include meat from the heart or tongue—maybe you don’t want that.
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Should I rinse ground beef before using it?Like chicken, it’s best not to rinse meat before cooking it. You might have watched your parents or grandparents rinse meat without anyone getting sick, but that was just luck. Meat can harbor bacteria, and rinsing it can spread these germs all over your kitchen—potentially up to 3 feet from the faucet. The safest way to kill bacteria is by cooking the meat thoroughly; Rinsing it does more harm than good.
The Bottom Line
If the ground beef is gray on the exterior or has another indicator of spoilage, it’s best to discard it. But if your ground beef looks, smells and feels OK, then you’re set to use it.
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