"First up, it's safe to store beef in the fridge for 3-5 days (1-2 days for ground beef, according to the USDA). But cooking your meat straight out of the refrigerator is one of the many common mistakes people make with roast beef. Here's why: The process of cooking meat involves breaking down the collagen in the connective tissues (tough and chewy) into gelatin (melty and tasty)."
"But cooking your meat straight out of the refrigerator is one of the many common mistakes people make with roast beef. Here's why: The process of cooking meat involves breaking down the collagen in the connective tissues (tough and chewy) into gelatin (melty and tasty). This essentially come down to manipulating two factors: heat and time. The collagen starts breaking down at temperatures of over 160 degrees Fahrenheit, and the longer it's exposed to that temperature, the more it will cook."
Refrigerated beef can be stored safely for 3–5 days (1–2 days for ground beef). Cold meat in the oven or pan promotes rapid surface caramelization while the interior lags, risking undercooking. Collagen in connective tissue breaks down into gelatin above about 160°F, and longer exposure increases conversion, producing tender results. Starting meat at room temperature reduces cooking time and promotes even internal doneness. Monitoring internal temperature with a digital thermometer removes guesswork and ensures target doneness and food safety. Planning ahead to let cuts warm at room temperature yields more predictable, evenly cooked roast beef.
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