Safe Roasting!

by Amanda Liffiton

• Make sure to label each package of beef with the date, cut, weight and number of servings. Use the oldest date first!
• Frozen uncooked roasts and steaks should be used within a year or discarded.
• Note that ground beef is more perishable and should be used within 4 months or discarded.
• It's always safest to thaw beef in the refrigerator.
• When thawing, put beef packages on a plate or tray on the lowest shelf to catch any juices. Be sure to keep the meat and juices away from all other foods.
• Use hot, soapy water to wash hands before and after handling raw meat and other fresh foods.
• Use clean paper towel to pat roasts dry before browning.
• Use a different carving board for raw meats. Be sure to keep food prep areas and serving platters away.
• It's important to keep raw meat and meat juices away from other foods during preparation.
• Be sure to carefully wash all cutting surfaces, counters and utensils with hot, soapy water after any contact with raw meat or meat juices.
• If the heat is too high, the outside of the roast can char while the interior is underdone.
• Beef should be cooked straight from the refrigerator - do not bring the beef to room temperature before cooking, which can allow bacteria to form.
• Use tongs to turn roasts - a fork will pierce the beef and flavorful juices can be lost.
• Cook roasts to at least 145° internal temperature, which is considered medium. Allow roast to rest at least 3 minutes.

Try this easy roast recipe and bring your family together around a warm, welcoming winter table!

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