Meat 101 - beef mince (raw hamburger) in fridge overnight?
September 1, 2014 12:36 PM   Subscribe

Sorry for the basicness of this question, but I don't usually cook meat and google is overwhelming. Can I keep defrosted mince in the fridge overnight?

1. Organic beef mince (? hamburger?)
2. In the freezer (promptly frozen from shop) for er about a year (which may be another question)
3. Thawed in a plastic bag submerged in cold water
4. When thawed, mixed with parsely, cumin and onion (no egg)
5. Half fried into burgers.
No major mistake so far, right?

My question is: if I dont't want to fry and eat the rest of the mince now, can I keep the mince and onion in the fridge overnight? Or is it better to fry it into burgers now, keep them in the fridge and eat cold tommorrow? Or is refreezing the mince/burgers an option?

Thanks for helping me not poison myself!
posted by runincircles to Food & Drink (10 answers total)
In the fridge overnight is absolutely 100% fine. It's probably fine even by the most strict of standards for two or three days. Freezing is also OK though it will suffer a little in quality. In terms of the freezer, I'm still eating beef I put into my deep freeze two and a half years ago, and it's perfectly fine.
posted by KathrynT at 12:38 PM on September 1, 2014 [4 favorites]

I think the answer is "definitely," and especially so if you're then heating said beef to over 160.
posted by mr. digits at 12:39 PM on September 1, 2014

Yes, you can probably keep it several more days uncooked. I do this routinely with hamburger/meatball mix (and mine includes egg).

Refreezing is contraindicated for raw meat, though you'd almost certainly survive - with no ill effects - if you did. You could cook them and freeze them with no issues, but I wouldn't bother if you plan to cook the rest in the next two days.
posted by Lyn Never at 12:40 PM on September 1, 2014 [1 favorite]

I read this as "mice". Either way, yes.
posted by arnicae at 12:46 PM on September 1, 2014 [1 favorite]

Yes, no problem. Take it out of the water and just shove it to the back of the fridge where it's colder.

You could re-freeze it, it won't be a problem.
posted by Ruthless Bunny at 12:53 PM on September 1, 2014

Refreezing is fine with raw meat. It's what most supermarkets do. It's best if the meat is defrosted in the fridge and kept below 40F. The only thing that would concern me is your mention of half fried not sure just what you mean by this. If they are part cooked & part very raw I might be concerned if only because the meat might not have dropped back down to the safe temp fast enough in the raw part.

The following is from the USDA website.

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

posted by wwax at 1:00 PM on September 1, 2014 [1 favorite]

Response by poster: I meant that I fried half the quantity and wasn't sure what to do with the rest of the defrosted stuff. Seems like I am okay frying the rest of it up tommorrow though. Thanks all!
posted by runincircles at 1:04 PM on September 1, 2014

It's fine to keep in the fridge for a day or two, but i recommend against refreezing. In food service, i was taught not to refreeze things that had been thawed.
posted by kinddieserzeit at 1:05 PM on September 1, 2014

Response by poster: nice one.
posted by runincircles at 1:08 PM on September 1, 2014

In the freezer (promptly frozen from shop) for er about a year (which may be another question)

That perfectly safe (assuming it's been well packaged and looks and smells ok after thawing), but the quality may suffer -- the usual recommendation for ground beef is 3 months (see e.g. this FDA overview).
posted by effbot at 3:24 PM on September 1, 2014

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