no , it is not
What planet did you come from? Corned beef was corned for a reason. To preserve, back in the days when there was no such thing as a refrigerator. You can leave have a corned beef brisket in the fridge for 8 months past its expiration date and it will probably taste even better. The one that said no must be a hypochondriac or working for the FDA (who puts expiration dates on everything because it is law). Corning beef is to preserve it, not a steak you "woops left out" better throw the steak away...
Microbiologically speaking, if it was OK when frozen, it should be OK now. Flavor may be a different story.
Microbiologically, it would be safe. Flavor-wise, it is probably a loss.
Seriously? Yeah.
no because that is just plain nasty and also because there could be freezer burn and it could taste like freezer. yes though because stuff in the freeze can go bad but a freezer safes most of it
No, the fat leaves and the beef shrinks.
ground beef ground
If the beef has been truly frozen without fail during the past two years, it is still edible but its texture, taste, and nutritional value will have been diminished. The main risk is to let it defrost for too long in the open air and let bacteria thrive on it. ===============================
i gusse about six weeks riley m age nine
ground beef = Rinderhackfleisch ground beef = Hackfleisch
If it has been frozen in butcher paper and HASNT been taken out then it will be fine! Ive done it with a 5 year old one
I emailed Red Robin and asked. Here is what they said: "Red Robin ground beef is made from 100% domestic (US) boneless beef trimmings. All trimmings used to make Red Robin ground beef are fresh, never frozen, and additives of any kind are not permitted in Red Robin ground beef patties. " Is red slime a "trimming"? Not sure.
Beef comes from cows. Ground beef is beef put through a meat grinder. Ground beef can be used to make hamburgers or meatballs or other dishes.
Ground beef is meat, a protein. Not a carbohydrate.
Yes, beef can be frozen for a considerable time and still be edible. However, it must have been frozen quickly, thoroughly, and consistently. If you are in an area with frequent power failures, you might have to assume the beef was not frozen consistently. Partial thawing and refreezing will yield cell destruction and growth of very problematic bacteria. Excellent wrapping is also essential for long-term freezing. After a year, poorly wrapped beef will be dry and icky.