How to buy reduced for quick sale meat safely
Updated
Marked-down meat is one of the best deals in any grocery store. It is close to its date, so it needs a little more care. Here is what the USDA says about buying, storing, and cooking it.
What a sell-by date means
Meat gets marked down because it is close to the date on the label. According to the USDA, dates like sell-by and best-by are about quality, not safety. They are set by the manufacturer or the store to show when the product is at its best. The only product required to carry a use-by date for safety is infant formula.
So a pack of meat at its sell-by date is not automatically unsafe. What matters more is how it has been kept cold and how soon you cook or freeze it after you buy it.
What to check before you buy
A reduced sticker is a reason to look closer, not a reason to skip the usual checks.
- The package should be cold to the touch and come from a properly cold case.
- The wrap should be sealed, with no tears or leaks.
- Skip anything with an off smell or a sticky or slimy feel.
- Look at the date and plan when you will cook it before it goes in the cart.
- Pick up meat last, right before checkout, and bag it separately from produce.
Get it home cold, then cook it soon or freeze it
Your fridge should be at 40°F or below, and your freezer at 0°F. A cheap fridge thermometer is the only way to know for sure.
Go straight home after shopping when you buy meat, and put it away first. The USDA says perishable food should not sit out for more than 2 hours, or 1 hour if it is above 90°F, like in a hot car.
Raw meat in the fridge has a short window, and marked-down meat has already used some of it. The USDA guidance for fresh meat in the refrigerator is:
- Ground meat and poultry: cook or freeze within 1 to 2 days.
- Steaks, roasts, and chops: cook or freeze within 3 to 5 days.
Freezing marked-down meat
Freezing is the best way to make a reduced-price haul last. Food kept frozen at 0°F stays safe indefinitely, according to the USDA. The quality is what changes: texture and flavor can slowly drop the longer it stays frozen.
You can freeze meat in its store package. For longer storage, wrap it again in foil, freezer paper, or a freezer bag to cut down on freezer burn. Write the date on it so you use the oldest first.
Splitting a big pack into dinner-sized portions before freezing makes it easier to thaw only what you need.
Thawing it safely
The USDA lists three safe ways to thaw meat. Never thaw it on the counter.
- In the refrigerator. This takes the longest, so plan a day ahead. Meat thawed this way can be refrozen without cooking, though quality may drop.
- In cold water. Keep the meat in a leak-proof bag and change the water every 30 minutes. Cook it right after thawing.
- In the microwave. Cook it right after thawing.
Cooking to a safe temperature
Color is not a reliable sign that meat is done. Use a food thermometer in the thickest part. These are the USDA safe minimum internal temperatures:
- Poultry, whole or ground: 165°F.
- Ground beef, pork, veal, and lamb: 160°F.
- Beef, pork, veal, and lamb steaks, roasts, and chops: 145°F, then let it rest for 3 minutes before cutting or eating.
Making it dinner
Reduced meat is cheapest when you plan around it instead of buying it on a whim. Penny Meals shows the weekly ad and shelf price drops at the stores near your ZIP, and Plus writes dinner recipes from those sales each week, so a marked-down protein has a plan before you get home.
Questions
Is reduced for quick sale meat safe to eat?
It can be. The USDA says sell-by dates are about quality, not safety. Buy packs that are cold and sealed with no off smell, then cook or freeze ground meat and poultry within 1 to 2 days, and steaks, roasts, and chops within 3 to 5 days.
Can you freeze meat on its sell-by date?
Yes. Food kept frozen at 0°F stays safe indefinitely, according to the USDA. Quality can drop over time, so wrap it well and date it.
How long is ground beef good after the sell-by date?
The USDA says to cook or freeze raw ground meat within 1 to 2 days of buying it, as long as it has been kept at 40°F or below.
What temperature should meat be cooked to?
Poultry to 165°F, ground meat to 160°F, and whole cuts like steaks, roasts, and chops to 145°F with a 3 minute rest, according to the USDA.
Can you refreeze thawed meat?
Meat thawed in the refrigerator can be refrozen without cooking, though quality may drop. Meat thawed in cold water or the microwave should be cooked before refreezing.
This week’s markdowns
Cheap recipes
Related guides
See what’s marked down near you
Penny Meals checks the stores near your ZIP code and shows this week’s markdowns store by store, with cheap dinners to cook from them.
Find deals near meFree to browse: 5 deals a store without an account, 10 with a free account. Plus shows every deal and writes dinner recipes from your stores’ sales.