Here's How To Safely Freeze Ground Beef - Tasting Table

"Leaving air in the package with your meat could lead to issues with dry or freezer-burned beef when it comes time to use it. Instead of freezing it in the tray it came in, place the beef into a resealable bag and flatten it with a rolling pin. Not only will this method extract the air from the bag, but beef that is frozen thinly is easier to thaw than beef left in large chunks."

"To make the thawing process easier, freeze the beef in ½-pound or 1-pound portions. That way, you'll have the ideal amount that a recipe calls for at your fingertips. Be sure to label each bag with the amount and date that you froze it as well. While beef will stay frozen and safe to eat indefinitely, for optimal texture, use it within three or four months."

"Thawing ground beef is just as easy as freezing it. Simply pull the bag from the freezer, transfer it to the fridge, and wait a couple of hours. Flattening it makes the process much quicker. One of the biggest mistakes people make when thawing meat is bringing it to temperature on the counter. This puts the meat right in the food safety danger zone, potentially allowing bacteria to multiply and cause foodborne illness. Leaving it in the fridge is safer."

Ground beef freezes well when packaged correctly to prevent freezer burn. Remove as much air as possible before freezing by transferring meat to resealable bags and flattening with a rolling pin; thinly frozen beef thaws faster. Divide beef into half‑pound or one‑pound portions and label each bag with weight and freeze date. For optimal texture, use frozen beef within three to four months, although it remains safe to eat indefinitely. Thaw frozen ground beef in the refrigerator to avoid the food‑safety danger zone and reduce the risk of bacterial growth.

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