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Got into it with a guy at the farmers market in Ann Arbor over whether you should ever sell pre-ground beef
He said grinding it fresh at 7am and selling it that afternoon is fine, I said once it's ground it's a clock and you're gambling with someone's dinner. Where do you all draw the line on holding ground meat, same day or straight to the freezer?
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troy_gibson439d ago
Fighting about ground beef at a farmers market might be the most Ann Arbor thing that has ever happened. Where the line falls depends on who is buying, since a restaurant turning it that same day is a totally different risk than some guy taking it home to sit in his fridge for three days. Fresh ground in the morning is fine for same day use, but the second it sits past that you are basically playing chicken with bacteria.
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