You can keep it in the refrigerator or in the freezer. In the freezer it will keep 4 - 12 months. See the food storage chart at the related link below for information on storage temperatures, times, and preparation for keeping.
Related information:
Beef is done when the internal temperature measured with a meat thermometer at the thickest part is 145 F (for it to be rare).
The internal temperature for cooked beef patties should be 160 - 165 degrees F.
The internal temperature for cooked beef patties should be 160 - 165 degrees F.
Ground beef should be cooked at a temperature of about 160 degrees Fahrenheit. That should be its minimum internal temperature. The external temperature to get it to such an internal temperature is up to you.
TYPE OF BEEF REFRIGERATOR(35°F to 40°F) FREEZER(0°F or colder) FRESH BEEF Steaks, Roasts 3-4 days 6 - 12 months Beef for Stew 2-3 days 6 - 12 months Ground Beef 1-2 days 3-4 months LEFTOVER COOKED BEEF All types 3-4 days 2-3 months NEVER DEFROST MEATS AT ROOM TEMPERATURE!
After an hour or so at room temperature, meat should be cooked.
155*F
The beef must reach the appropriate safe temperature.
It depends on how you want your beef tenderloin to be cooked. It can range from rare (120 degrees) all the way up to well done (160 degrees). All of the other styles are within that range.
Yes. Heat the meat (beef or chicken) to an internal temperature of at least 160 degrees, and the bacteria will be killed. Then it is safe to eat.
No it should be refrigerated to keep bacteria away.
Beef is typically cooked and eaten, though sometimes it is cooked and not eaten. Beef that is not cooked or eaten usually spoils and cannot be thrown in the compost.
Yes, you can freeze a cooked beef joint.