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Mar 16, 2021 In honor of St. Patrick’s Day this year, I’m making corned beef. It’s my first time making it–do you have any tips on how to do so safely? Corned beef, just like any other raw meat or poultry item, should be handled with care to lessen the potential for foodborne illnesses. That starts the moment you purchase the meat in the grocery store or butcher shop and bring it home. Uncooked whole corned beef is typically sold wrapped in packaging that still contains the salt brine with spices used to cure or pickle the beef. Be sure to check the sell-by date on the package of the meat and store it unopened in the refrigerator for no more than 5 to 7 days from that date. If you purchase corned beef with a use-by date, make sure to cook it by that date, advises the U. S. Department of Agriculture.

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