Handling, Using & Storing Beef

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February 1, 2018 - Michigan State University Extension

Recommendations:

When purchasing beef, choose firm and bright red cuts. Cuts should have small flecks of fat within the muscle, which is known as “marbling.” Marbling is desirable because it provides flavor and often improves tenderness. All beef sold in retail stores must have an inspection seal from the U.S. Department of Agriculture (USDA) that indicates it was “Passed and Inspected by USDA.” This seal certifies that the meat was inspected and is wholesome and free from disease (USDA Food Safety and Inspection Service, 2014, August).

Also learn about handling, using and storing beef from this Michigan Fresh fact sheet.

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