Purchasing Tips
Black Canyon^® Angus Beef is packaged for freshness at your local store. When possible, you should make your Black Canyon selection last just prior to checking out. Your beef should be placed in the coolest location of your car, and transferred to your refrigerator or freezer with in 30 minutes of purchase.

Storage Tips
Ground Beef
Black Canyon fresh ground beef may be stored in a refrigerator for 1-2 days prior to cooking, or you may freeze your ground beef for 3-4 months. Be sure to place ground beef for freezing in “freezer-proof” packaging to avoid “freezer-burn” or a loss of quality.

Fresh Cut Beef
Fresh cut Black Canyon Angus Beef may be stored in a refrigerator for 2-4 days prior to cooking, or you may freeze your fresh beef for 6-12 months. Be sure to place ground beef for freezing in “freezer-proof” packaging to avoid “freezer-burn” or a loss of quality.

Defrosting Tips
Bacteria multiply rapidly between 40°and 140° Fahrenheit. Improperly thawed Black Canyon Beef or other meats may allow for bacterial contamination. To avoid possible issue from bacteria, Black Canyon Beef should always be defrosted in either the refrigerator or a microwave. Additionally, anything that comes in contact with your meat should be kept clean. Always wash contact surfaces and utensils with hot soapy water before and after food preparation.

Cooking Tips
Black Canyon Angus Beef should always be cooked using proper methods to ensure a safe delicious taste. Ground beef should be cooked to a minimum of 160° internal temperature. Fresh beef cuts should be cooked to 145° for medium rare, 160° for medium, or a 170° for well done.

While many beef cuts are particularly tender when slow-cooked, you should avoid cooking at temperatures below 325° to avoid encouraging bacterial growth. Additionally, beef should never be partially cooked and then finished cooking later as this may encourage bacterial growth and contamination.

Always serve meat using a different platter and utensils than were used for food preparation or cooking to avoid contamination. Freeze or refrigerate any leftovers immediately. Cooked meat or other perishable foods should not be left at room temperature for more than two hours.