A year or so ago I read this suggestion online and I love it. When I buy ground beef in the store, I choose a 5 lb. package (or more) of the cheapest ground beef that is available. When I get home I put it in a big dutch oven or stockpot and fill the pan with water to cover the ground beef. Bring it to a boil, breaking up the ground beef as it cooks. When the beef is no longer pink (usually a matter of minutes, not long at all), pour it into a colander and drain off all of the water (and the fat!). I then measure 2 cups into a bag and seal it with my vacuum sealer. 2 cups is equal to 1 pound of cooked ground beef. Having this is the freezer has save me so much time. You don’t even have to really thaw it ahead of time because it thaws so quickly while your recipe is cooking. It works great for soups, sauces, sloppy joes, casseroles…...whatever you would use cooked ground beef for. You save on money since you can buy the cheapest form of ground beef in the store (even better if you buy it when it’s on sale), not worrying about the fat content since you will be draining it away, and you will save on time later. I hope that this helps some of you as much as it has helped me.
I just did it again yesterday after coming home from the grocery and it really is a wonderful way to save money. I bought the cheapest ground beef (20% fat) that Sam’s had and ended up with sealed packages of lean beef, cooked and ready to go.
Nancy
great idea on cooking and measuring ground beef before freezing !
Large family sizes are almost always a better buy.
I always buy “family packs” of pork chops, chicken breasts, inexpensive breakfast steaks, stew meat etc,
split up into servings for two and then freeze it.
Saves money and time and I only have to thaw out the amount I want to cook.
I’ve purchased the family packs of meat for over 35 years and repackaged everything into freezer bags. Two years ago we received a Seal-A-Meal as a Christmas gift and since then I’ve bought very few freezer bags. Even though there are only 3 of us in the house now I still buy family size packages of meats and repackage them using the seal-a-meal. I used the seal-a-meal for freezing garden vegetables last summer & fall. I love this small appliance.
I like your idea for cooking hamburger meat and freezing it for use later in the week. Anything that will cut down on my time in the kitchen is a blessing.
I search the adds when I need ground beef for the cheapest price on Boneless Chuck Roast. I can normally find them on any given week for $2.48 a lb here in SC and some weeks for $1.78 to $1.98. I then ask the meat manager to grind the meat for me. I have never been turned down by anyone on doing this, it’s part of their job, just remember always treat them like you would want to be treated and they will take good care of you :D A meat manager you know by name will always be more apt to “hook you up” or clue you in on good deals that are coming up. The best thing about this is that the meat is very lean and there isn’t much shrinkage.
Off the subject of beef possibly but for great stews and soups I always have them cut up (bone and all) things like chicken legs/thighs, bone in beef roasts, etc. so that the marrow is more exposed. It really seems to add a lot more flavor to the broth.
LOL Erianna you are so right. It pays to get to know your meat manager and your seafood managers at the grocery store.
I don’t like buying pre-cut stew meat because I end up spending more time cleaning it up than I do if I just cut it up myself. I mentioned this to a meat manager one day and he offered to cut it in smaller pieces for me in the future. All I have to do is let him know when I first come in the store and he has it ready by the time I’m finished shopping.
Erianna, I am here next door to you in Georgia! I too have done that with boneless chuck roast but have been forgetting to do it lately. Thanks for the reminder.
I am no longer able to purchase any hamburger, but I do the same practice of cooking up ground turkey, and making several different varities of meat dishes, like Italian, Mexican, or just plain, and then freeze it into my family-size dinner portions.
Thanks for the tip on boiling the meat and draining off the fat did not know that one
I buy from Sam’s in bulk too
I take a large stock pot and saute onion and garlic in bottom and then add the beef and stir breaking up the clumps
when done i drain off fat and portion it out
some i add to manwhich and spagatthi sauce and make pizza topping again i portion these out and freeze
and some i freeze plain to use in recipes
this sure saves a working gal time and makes a meal in a flash
I love the idea of adding the sauces before freezing. I love having the meat already cooked and ready to go. It has saved me so much time. Thanks for sharing your idea, Cinnamon.
Nancy
I need to invest in a vacuum sealer. Or a seal-a- meal. I have been using freezer bags. Anyways, when ground beef is on sale my mother and I will both by large quantities. She can make a great meatloaf. So she will make many. Whereas I on the other hand, make wonderful meatballs. Then we package them in freezer bags and divide amongst ourselves. I will give her meatballs. She will give me a couple meatloaves. We have also stuffed peppers as well and froze them.
I will definitely try making meatballs and meatloaf and freezing them. I don’t know why I never thought of this before as I buy frozen meatballs all of the time. Thanks for the suggestion.
Nancy
I just bought a very lean cut of london broil on sale in the family pack for 1.87 a pound. Had the meat manager grind it up and I have great tasting burgers or meat for sauce. At that price you can’t go wrong for that cut of steak. I also watch for sirlon when it goes on sale. Usually the sale prices of these beats out the bulk prices of hamburger and the quality is a little better.
