Taking Advantage of Bulk Burger Prices!

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Introduction: Taking Advantage of Bulk Burger Prices!

How many times have you seen ads in the paper for ridiculously low prices on bulk ground beef. Then you ask yourself what am I going to do with a 5, 10 or 15 pounds of ground meat? Ive seen people throw 5 lb bags of ground meat in the freezer. Which is fine as long as you remember to get it out 4 days before you are going to use it.

Ive found a better way, repackage it into smaller portions. I portion them into 1 quart zip lock bags then make them about one inch thick so they thaw out in no time.

You will need:

Several 1 Quart Zip Lock Bags
Kitchen Scale
Sharpie or Magic Marker

Step 1: Label Your Bags

I had a 6+ pound bag of bulk hamburger. So I labeled 5 bags 1lb. You can date them too if you want, mine doesn't usually last that long.

Step 2: Weigh the Meat

I then grabbed a wad of burger and put it in the bag and set it on the scale.

Step 3: Fine Tune the Weight

Then you add a little more, or take some away, until you reach 1 lb (or so)

Step 4: Pack and Flatten

Then pack and flatten the meat into the bag. This makes for easy thawing later. It also cuts down on freezer burn.

Step 5: Weigh the Last Bag and Put in Freezer

When you get to the last bag label it accordingly, I had 1.5 lbs left. Then your ready to pop them into the freezer.

So get out there and stock up your freezer with bargain basement meat. You will be glad you did.

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25 Comments

I've got a very large family and have always done this. It saves so much money and having it portioned out is so convenient. Thanks for spreading this money saving tip!

(I haven't seen any ads in the paper for ridiculously low prices on bulk ground beef where I live). But, why do you take the trouble to weigh accurately into 1 pound 'deals' - are you selling these? L

Nope, not selling. It is just a nice size for recipes and quickly thawing it out. These flat packs thaw out much quicker then a five pound blob.

For cooks it seems to be a convienent size for a family meal and is probably the norm in family recipies. You can also portion it quite easily - four 1/4 burgers, two hungry-man burgers, pot of meat sauce for 1lb of pasta, etc... I sometimes shop at those warehouse-club markets and do buy large portions of seafood, sometimes meats - the price is slightly cheaper and I do re-portion it into 1-poundish packages but I think I can just eyeball it.

See you've said it "1-poundish packages but I think I can just eyeball it". I'd do the same. If you've got 5x 1pound and 1x not 1 pound at some point you have to make a decision to use the not 1 pound. L

We double wrap the 1 lb chunks with plastic wrap and then put 4 of them in a large freezer bag to keep things tidy in the freezer. No searching for the burger. With wrapping in plastic wrap it prevents freezer burn and the freezer bags can be used over and over because no meat actually touched the inside of the bag.

Whys your beef got brown patches all over it, It looks like it's gone off! Very nice ible' though.

It get's brown if it had contact with oxygen. Ground meat in germany is sealed in a plastic containers with some kind of gas that keeps the meat red. I call it cheating ;). There is also a salt that keeps it red, but i forgot it's name.

they mostly use nitrogen to displace the oxygen stunting bacterial growth.. The salt they use is a potassium nitrate(saltpeter) and salt mix. Here in Canada we have actually found meat that has been dyed bright red. Yummy. Brownish is O.K. grey is not.

Beef does go brown, it's normal. It doesn't look too good, which is why people spend money on protective atmospheres. See here for example:
MAP

L