I'm currently experimenting with ground beef, and would be grateful for your inputs. I've running an extremely small, commercial kitchen where we mainly sell beef burgers. My recipe is pretty simple. Take fresh meat, shape em into round patties (using a mould) and then sprinkle liberally with salt and pepper. We're using the freshest possible meat and this process gives really really tender, soft patties. However, if we leave the formed patties, overnight in the fridge, we notice that the patties the next day become rather rubbery(and fast food like). And to ensure standards, we've to discard them. The process then starts all over from the next day, when we get new ground beef and make patties. This does lead to a lot of wastage. In order to minimize wastage, we've been thinking about getting fresh meat, chilling it in the fridge, and mincing our own meat based on the demand(i.e as soon as the orders start coming) So, for that i've a few questions: 1) For approximately how long, can fresh beef stay good for, in a chiller. NOTE: Freezing beef destroys the flavour, we're only talking about chilling(refrigerating) it. Upto 48 hours? 24 hours? And by staying good i mean, so good that the flavour remains unaffected. 2) What's the appropriate temprature that it should be chilled at? 3) Am i right in assuming that the seasoning of the patty affects the internal structure of the patty? i.e if you leave a patty, salt pepper and all, overnight in a chiller, it is likelier to be different in structure to a patty that was left at the same time but without the seasoning.