Melba's Jammin' wrote:
>
> Another thread prompted this: Put a pound of ground beef inside a
> 1-quart freezer bag, pat it flat to fill the bag, removing as much air
> as possible. Seal, label bag, and freeze flat. Thaws at room temp
> fast, and even faster if you submerge the sealed bag in a container of
> cool-warm water.
>
> You're welcome. :-)

Freeze whole cuts of meat, then when ready for use partially defrost and
grind. Produces better results than pre-ground pre-oxidized meat.