Meat Color

• Supermarkets and meat markets package beef in ways that make it look good, and many shoppers tend to pass up brown meat in favor of meat with a pink or red color. Because beef retains its reddish tint until it is exposed to oxygen, retailers use tight wrapping that prevents air from reaching the meat. For example, roasts are often vacuum-sealed and steaks and chops or ground meat may be placed on foam trays and wrapped in tight plastic film. Once the package is opened and the beef is exposed to air, it gradually turns brown. This change is normal and doesn't affect the quality of the meat.

Detecting Spoilage

• Trust your nose because an off odor is the first sign meat is spoiled. If the beef has an unpleasant, rancid or sour aroma, throw it away. The feel of the meat will also help you determine if the meat is bad. Press your clean fingers lightly into the surface of the meat and don't freeze it if it feels tacky, sticky or slimy. Although color alone isn't an indication of spoilage, beef with a gray or green tint is probably bad. Don't take chances and throw out the meat if you're not sure it's good.

Preventing Spoilage

• The best way to prevent spoilage is to get beef into the refrigerator or freezer as soon as possible after you put it in your grocery cart. If your trip home from the store takes more than an hour, take an ice chest to transport the meat. Never allow raw meat to remain at room temperature for more than two hours -- or one hour if the temperature is above 90 degrees Fahrenheit. Always buy fresh meat before it reaches the date stamped on the package and then use or freeze it within three to five days of that date.

Freezing Meat Safely

• Keep beef in the refrigerator until you're ready to freeze it. Make sure your cutting board and knives are clean if you need to cut the meat before freezing. Wrap the meat securely in plastic wrap, aluminum foil, freezer paper or sturdy freezer bags and don't freeze it in the supermarket packaging. Label the package clearly with the contents and the date. Use a freezer thermometer to check if your freezer is cold enough, because safe freezing requires a temperature of 0 F or below.