Properly freezing ground beef involves checking the freezer temperature, wrapping the meat to prevent moisture and freezer burn, and dividing it into usable portions. Cooked meat should avoid salt and use ingredients like onions and peppers to retain flavor. Flat packs take up less space and should be discarded after three months.
Ground beef can often be bought in bulk and stored for a long time if frozen properly. A number of factors can help ensure that the meat not only lasts a long time, but also retains much of its original flavor and nutrients. The temperature of the freezer and the way the beef is wrapped are both important. Preparation for freezing ground beef also varies depending on whether it is cooked or raw. Ingredients added to cooked meat can sometimes have an effect on the result when freezing ground beef.
The first thing to check before freezing ground beef is whether the freezer it will be used is set to the correct temperature. Meat will keep the longest and in the best condition in a freezer that is at 0° Fahrenheit (about -18° Celsius). Temperatures that are too hot allow ice crystals to form very quickly and spoil the taste and texture of the meat. If the temperature manages to rise too much, bacteria could also grow and spoil the meat.
When freezing ground meats, especially raw ones, they should not be frozen in the package they came in unless they were frozen when purchased. It’s important to make sure the meat is wrapped in something thick enough to prevent moisture from reaching the meat, as this prevents freezer burn. This can involve several layers of freezer bags, heavy foil inside the bags, or even just a few layers of heavy aluminum foil. The goal is to create a barrier where moisture will either be trapped before it gets to the beef or that will stop the moisture completely.
Time is of the essence when freezing raw ground beef. If the meat is not going to be used within two days of purchase, it should be frozen as quickly as possible. This will preserve the meat as well as its texture and flavor when it is finally cooked. For convenience, the meat can be divided into usable portions. Another method is to flatten the meat into a single bag and use the blunt end of a utensil to create grooves along the meat; after it’s been frozen, the grooves will allow chunks of meat to be easily broken up and used, while leaving the rest frozen in the bag.
Some things are different when freezing ground beef that has been cooked. If the meat is being seared explicitly for freezing, salt should be avoided, as it will affect the texture and flavor of the meat over time. Alternatively, ingredients like onions and peppers will help the meat retain its flavor. Using a baking sheet to freeze scattered beef crumbs or individual burgers or patties can help the final bagged beef collection not stick as much during the freezing process so it can be separated when needed.
In the case of freezing ground beef, whether cooked or raw, it is always best to freeze and store the meat flat whenever possible. This makes it easy to split, thaw and use later. Flat packs also take up less space in a freezer. Minced meats should be discarded after three months in the freezer.
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