I do very little cooking. I also do very little shopping so I try to
buy enough to last for a long time. What I have started doing is
buying two pounds of ground beef and make some kind of dish that uses
the first pound and I freeze the second.

So what usually happens is that the beef sits in the fridge for a day
or so until I cook the first pound and before I freeze the second
pound.

Last time I did this the second pound was still pink when it went in
the freezer. I took it out a week or two later and left it in the
fridge for a two or 3 days to thaw out. When I cooked it some of it
was turning dark, but most of the meat was still pink.

Was this still good ground beef? I have heard some say they like the
taste after it turns dark but would rather have cooked all pink.