Because other cuts of meat don't go through the grinding process, it is safe to cook them to rare. Store all beef in the coldest part of your refrigerator. If you must stick the ground beef in its original package in the freezer, it should be good for two weeks. After that, rewrap it tightly in heavy foil or put it in a plastic freezer bag. Mash all the air out of the freezer bag before you seal it, for ground beef as well as all other foods.
Oxygen equals deterioration.
Never defrost meat on the counter because it could grow bacteria on the exterior before the interior is thawed. When meat is cooked, the fibers toughen and shrink, and moisture and fat are lost, according to information from the Arizona Cattlemen's Association. Collagen, a type of connective tissue, is transformed into a water-soluble gel, causing fibers to soften and become tender. The types of cuts that have more connective tissue, from the chuck and round, should be cooked at lower temperatures with liquid for a relatively longer time. Meats, excluding corned beef, are slowly browned in a heavy pan in a small amount of oil, and any drippings are poured off.