On Sat, 19 Sep 2015 01:12:23 -0700 (PDT), Miss Kitty
> wrote:

>On Saturday, September 19, 2015 at 3:10:06 AM UTC-5, Miss Kitty wrote:
>> On Friday, September 18, 2015 at 12:43:01 PM UTC-5, Brooklyn1 wrote:
>> > On Thu, 17 Sep 2015 22:02:26 -0700 (PDT), Miss Kitty
>> > > wrote:
>> >
>> > >On Thursday, September 17, 2015 at 6:10:24 PM UTC-5, Nancy2 wrote:
>> > >> I find the best way, without a vacuum sealer and to aid in fast thawing,
>> > >> is to separate it into one pound portions and squish each portion flat
>> > >> inside a regular (not pleated bottom) Ziploc bag, edge to edge. Smooth it out
>> > >> so that the thickness is fairly even. Freeze flat. Not only will a flat package like this
>> > >> thaw fairly quickly, but you can...while still in the bag...whack the bag on the corner
>> > >> of the counter to break off individual portions to thaw, if you only need one or a few.
>> > >>
>> > >> It works perfectly.
>> > >>
>> > >> N.
>> > >
>> > >Ha, I never thought of doing that. I always wrap 1 pound portions in cling wrap,
>> > >then stuff that in a Ziploc bag, squeeze the air out and seal.
>> > >I usually buy a 10 lb tube when the grocery store has them on sale,
>> > >usually for $2.99 a pound (cheap these days!).
>> >
>> > If you buy 10 pounds of preground mystery meat at a time you really
>> > should own a meat grinder. Buy roasts on sale and grind those, at
>> > least you'll know what/who you're eating. I don't know how anyone can
>> > screws up the courage to eat those bulk chubs... if you saw the
>> > disgusting crap they are putting through their monster grinders you'd
>> > surely have serious nightmares for the rest of your life... you'd be
>> > constantly having to check under your bed for the pink slime ghouls.
>>
>> lol, "pink slime". You make it sound as if I were buying meat from the stockyards featured in "The Jungle". Not so. I live in Nebraska, we have access to very good beef. The "pink slime" that you mention goes into processed and restaurant food.
>>
>> I'm sure you'll refute me with insults, but oh well.

No insults, just trying to offer well meant advice. You do realize
that bulk ground meat purchased in Nebraska more than likely is not
Nebraska beef anyway, and even if it is they have just as much
trimmings and scraps to grind as anywhere else. Notice that ground
beef never gets a USDA grade, can't because it's a hodgepodge of
leavings from several cuts... I've never yet seen a package of ground
beef labeled 100% Chuck, and even if it were it would still be
primarilly the parts that can't be sold as a full cut... they grind in
the gristle, veins, and even the tumors... the fat isn't from chuck
either, it's fat trimmings from wherever. You really can't know the
difference until you grind your own. Most times I find roasts on sale
for less per pound than preground mystery meat, makes a major
difference in quality... pork shoulder is also inexpensive, grind it
alone or together with beef, makes gourmet meat loaf.

>Forgot to mention, nice to see you again Sheldon, you're as feisty as ever LOL!

I haven't gone anywhere, been here every day, just don't post much
anymore as most threads have nothing to do with food, or anything else
worth replying to.