To know if ground beef is bad, check these key indicators:

• Color: Fresh ground beef is bright red on the outside due to oxygen exposure, while the interior may be gray or brown, which is normal. However, if the entire package or the outside is gray, brown, or has any unusual discoloration, it may be spoiled and should be discarded

• Smell: Fresh ground beef has little to no odor. Spoiled ground beef emits a strong, unpleasant, tangy, or putrid smell, often described as rancid or sulfur-like. This is one of the most reliable signs of spoilage

• Texture: Fresh ground beef should be firm and crumbly. If it feels slimy, sticky, or tacky to the touch, it indicates bacterial growth and spoilage, so it should be thrown out

• Sell-by Date: Use the sell-by or best-by date as a guideline. Ground beef is best cooked within 1-2 days of purchase. If past this date, rely on your senses (color, smell, texture) to judge freshness

Additional Notes:

• Ground beef spoils faster than whole cuts because grinding increases surface area for bacteria.
• Spoiled ground beef can harbor harmful bacteria like E. coli and Salmonella, which may not always be detectable by smell or sight, so when in doubt, discard it

• Proper storage in the coldest part of the fridge and freezing within two days can extend freshness

In summary, if your ground beef smells bad, looks gray or brown all over, or feels slimy or sticky, it is bad and unsafe to eat

. When uncertain, it is safest to throw it out.