The U.S. Department of Agriculture recommends that all raw ground meat be stored in the refrigerator for one to two days at most. The temperature recommended for storing ground meat is below 40 degrees Fahrenheit. The danger zone for meat and other perishable foods is considered to be between 40 F and 140 F.
Although refrigerating meats below the danger zone slows down the growth of bacteria, it does not halt it completely. Meat eventually spoils if it is left in a refrigerated environment for too long. The times listed by the USDA are for use by individuals purchasing meat from retail stores.