Cooked Ground MeatShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Cooked ground meat should not be stored at pantry temperatures due to rapid bacterial growth.
Refrigerator
3 to 4 days
Refrigerate cooked ground meat promptly within 2 hours after cooking. Store in shallow containers to allow for quick cooling. Keep at 40°F (4°C) or below.
Freezer
3 to 4 months
For best quality, freeze cooked ground meat in airtight freezer bags or containers to prevent freezer burn. Label with the date.
Signs of Spoilage
- Sour or off odor
- Slimy texture
- Mold growth
- Significant discoloration (e.g., green or gray spots)
Room Temperature Safety
40°F–140°F (4°C–60°C)
Cooked ground meat should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), it should not be left out for more than 1 hour.
Safe Handling
Always wash hands with soap and water before and after handling raw or cooked meat.
Use a food thermometer to ensure cooked ground meat reaches a safe internal temperature of 160°F (71.1°C).
Avoid cross-contamination by using separate cutting boards, utensils, and plates for raw and cooked meat.
Reheat cooked ground meat to an internal temperature of 165°F (74°C).