As a food safety expert, I can tell you that it is generally safe to reheat beef, but there are some important considerations to keep in mind to ensure the safety and quality of the meat.

Firstly, it's crucial to reheat the beef thoroughly to a minimum internal temperature of 165°F (74°C) to kill any potential bacteria that may have grown during storage. Use a food thermometer to check the temperature to be sure.

Secondly, avoid reheating beef multiple times, as this can lead to a decrease in quality and increase the risk of foodborne illness. Each time you reheat and cool the meat, you may be allowing bacteria to multiply.

Thirdly, store the beef in the refrigerator within two hours of cooking and keep it chilled at a safe temperature (below 40°F or 4°C) until you are ready to reheat it.

Lastly, if you notice any off smells, slimy texture, or mold on the beef, it's best not to consume it, even if you plan to reheat it.

In summary, reheating beef can be done safely if you follow proper food safety guidelines.

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It is safe to eat cold meat that has been thoroughly cooked and then rapidly cooled. ... If, however, the meat is thoroughly cooked, did not spend much time in the danger zone temperature, and was rapidly cooled, it is probably safe to eat cold or partially reheated, as long as it is consumed immediately.read more >>