To ensure the best-tasting Angus Farms® premium beef, always handle, store
and prepare it properly. Here’s everything you need to know to keep your
beef tasting its best, not to mention reduce the risk of spoilage and
foodborne illness.

To keep Angus Farms premium beef at its best:

Refrigerate or freeze beef as soon after purchasing as possible. (If it will take
     longer than 30 minutes to get it home, keep it cold in a cooler in your car.)

If refrigerating beef, place it in the meat compartment or in the coldest
     part of the refrigerator.

Do not defrost frozen beef at room temperature. Defrost frozen beef in the
     refrigerator to prevent bacterial growth. Place package on a tray to catch any
     condensation as it thaws, and place in refrigerator the day before it's needed.

Avoid cross-contamination when handling any raw meat. Wash cutting
     boards, utensils and your hands before moving on to vegetable or other prep.

Allow 12 to 24 hours to defrost steaks, depending on thickness.

Allow 4 to 7 hours per pound to defrost large roasts or thick,
     compact pot roasts.

Allow 3 to 5 hours per pound to defrost small roasts or thin pot roasts.

Always cook ground beef to an internal temperature of 160 degrees.

Refrigerate leftovers after serving, within 2 hours after cooking. To speed
     things up, divide large quantities into smaller portions or spread food out
     in a shallow container.

*Recommendations courtesy of the Cattlemen's Beef Board.