Our local WF is having a three-day sale on grass fed ground beef, which
is what we buy, anyway. We like it, and they grind and package it in
the store - it seems quite fresh to us.

Is it OK to buy extra and freeze? If so (I imagine it is OK), what are
the best practices for doing this, e.g., keep it in the Styrofoam +
plastic_wrap it comes in, put aluminum foil around that? Or put it in a
double freezer bag? Take it out of the original packaging? Etc.

We'll use it before too long, anyway, I suspect. We usually buy 2 lbs.
once a week or so - grill a few burgers, cook make the rest in frying
pan with seasoning and save in the 'frig that way, maybe add tomatoes
sauce (Sloppy Joe) to some of it.

Thanks very much.

-S-

On Thursday, September 17, 2015 at 11:21:00 AM UTC-7, Steve Freides wrote:
> Our local WF is having a three-day sale on grass fed ground beef, which
> is what we buy, anyway. We like it, and they grind and package it in
> the store - it seems quite fresh to us.
>
> Is it OK to buy extra and freeze? If so (I imagine it is OK), what are
> the best practices for doing this, e.g., keep it in the Styrofoam +
> plastic_wrap it comes in, put aluminum foil around that? Or put it in a
> double freezer bag? Take it out of the original packaging? Etc.
>
> We'll use it before too long, anyway, I suspect. We usually buy 2 lbs.
> once a week or so - grill a few burgers, cook make the rest in frying
> pan with seasoning and save in the 'frig that way, maybe add tomatoes
> sauce (Sloppy Joe) to some of it.
>
> Thanks very much.
>
> -S-

If you are using it up fairly soon just wrap the package in aluminum foil, label it and stick it in the freezer.

On Thu, 17 Sep 2015 17:04:21 -0500, Sqwertz >
wrote:

>On Thu, 17 Sep 2015 14:20:55 -0400, Steve Freides wrote:
>
>> Our local WF is having a three-day sale on grass fed ground beef, which
>> is what we buy, anyway. We like it, and they grind and package it in
>> the store - it seems quite fresh to us.
>>
>> Is it OK to buy extra and freeze? If so (I imagine it is OK), what are
>> the best practices for doing this, e.g., keep it in the Styrofoam +
>> plastic_wrap it comes in, put aluminum foil around that? Or put it in a
>> double freezer bag? Take it out of the original packaging? Etc.
>>
>> We'll use it before too long, anyway, I suspect. We usually buy 2 lbs.
>> once a week or so - grill a few burgers, cook make the rest in frying
>> pan with seasoning and save in the 'frig that way, maybe add tomatoes
>> sauce (Sloppy Joe) to some of it.
>
>Provided there's not a lot of air in the package (usually at the ends
>of the styrofoam, the packed would freeze fine in their original
>styrofoam+overwrap packages for 4-6 weeks.
>
>The best way to do it would be to vacuum seal (ie. a Foodsaver(tm)) in
>portions that you would eat between the two of you. They would keep
>for a couple years.
>
>I don't recommend ziplocks for long term freezer storage. They are
>porous and allow air in. But they are necessary if you wdon't have a
>vacuum sealer. Fill up a whole quart size bag about 3/4" thick or
>less of meat (about 1.25 pounds. Make sure there is NO AIR in the
>BOTTOM CORNERS of the bag (stuff a few pinches of meat in those two
>corners the first thing you do before filling the rest of the bag) .
>Then press/squeeze the meat in the bags flat and evenly until meat is
>encroaching the ziplock seam (no air!) and seal. Then try not to
>move/knock them around too much in your freezer after they're frozen.
>They should last 4-6 months that way.
>
>-sw
Yep, that's the way to do it. The key point is no air in the bag. I've
kept ground beef in the freezer for up to a year with no problems
('though this may be pushing it).

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.

On Thu, 17 Sep 2015 16:10:09 -0700 (PDT), 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.

Agree, I do the same (albeit not with ziplock bags). Especially handy
when I forget to thaw out ground meat for the perpetually hungry cats
I work for.

On Thursday, September 17, 2015 at 5:10:24 PM UTC-6, 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.

Absolutely...I do it all the time. I get as much air out as possible
and sometimes use a straw to vacuum it as well. I use the same method for rib steaks as well (works best if they are boneless).
=====

On Thu, 17 Sep 2015 14:20:55 -0400, "Steve Freides" >
wrote:

>Our local WF is having a three-day sale on grass fed ground beef, which
>is what we buy, anyway. We like it, and they grind and package it in
>the store - it seems quite fresh to us.
>
>Is it OK to buy extra and freeze? If so (I imagine it is OK), what are
>the best practices for doing this, e.g., keep it in the Styrofoam +
>plastic_wrap it comes in, put aluminum foil around that? Or put it in a
>double freezer bag? Take it out of the original packaging? Etc.
>
>We'll use it before too long, anyway, I suspect. We usually buy 2 lbs.
>once a week or so - grill a few burgers, cook make the rest in frying
>pan with seasoning and save in the 'frig that way, maybe add tomatoes
>sauce (Sloppy Joe) to some of it.
>
>Thanks very much.
>
>-S-
>

I freeze my freshly ground beef in little foil patties, they are fine!

John Kuthe...

Steve Freides wrote:
> Our local WF is having a three-day sale on grass fed ground beef,
> which is what we buy, anyway. We like it, and they grind and package
> it in the store - it seems quite fresh to us.
>
> Is it OK to buy extra and freeze? If so (I imagine it is OK), what
> are the best practices for doing this, e.g., keep it in the Styrofoam
> + plastic_wrap it comes in, put aluminum foil around that? Or put it
> in a double freezer bag? Take it out of the original packaging? Etc.
>
> We'll use it before too long, anyway, I suspect. We usually buy 2
> lbs. once a week or so - grill a few burgers, cook make the rest in
> frying pan with seasoning and save in the 'frig that way, maybe add
> tomatoes sauce (Sloppy Joe) to some of it.
>
> Thanks very much.
>
> -S-

Thank you, everyone - I'll buy extra tomorrow and freeze in plastic
bags. It will be nice to have it and not have to run out and get it
when we want it.

-S-

Steve Freides wrote:
>Steve Freides wrote:
>> Our local WF is having a three-day sale on grass fed ground beef,
>> which is what we buy, anyway. We like it, and they grind and package
>> it in the store - it seems quite fresh to us.
>>
>> Is it OK to buy extra and freeze? If so (I imagine it is OK), what
>> are the best practices for doing this, e.g., keep it in the Styrofoam
>> + plastic_wrap it comes in, put aluminum foil around that? Or put it
>> in a double freezer bag? Take it out of the original packaging? Etc.
>>
>> We'll use it before too long, anyway, I suspect. We usually buy 2
>> lbs. once a week or so - grill a few burgers, cook make the rest in
>> frying pan with seasoning and save in the 'frig that way, maybe add
>> tomatoes sauce (Sloppy Joe) to some of it.
>>
>> Thanks very much.
>
>Thank you, everyone - I'll buy extra tomorrow and freeze in plastic
>bags. It will be nice to have it and not have to run out and get it
>when we want it.

Preground beef is truly a mystery novel... on sale it's the worst of
the worst mystery meat... all scraps and trimmings... that's why it's
on sale, to get rid of it fast.
For freezer storage I would by large cuts, freeze them, and then
defrost and grind as I use them. I think buying preground mystery
meat is stupid, even more stupid to freeze it for long term storage.
Ground beef is safe to freeze up to 4 months... beef roasts up to one
year.
http://www.fda.gov/downloads/Food/Re.../UCM109315.pdf

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!). I'm going to try your method, I like the quicker thawing time. Thanks for the idea.

"Steve Freides" wrote in message ...

Steve Freides wrote:
> Our local WF is having a three-day sale on grass fed ground beef,
> which is what we buy, anyway. We like it, and they grind and package
> it in the store - it seems quite fresh to us.
>
> Is it OK to buy extra and freeze? If so (I imagine it is OK), what
> are the best practices for doing this, e.g., keep it in the Styrofoam
> + plastic_wrap it comes in, put aluminum foil around that? Or put it
> in a double freezer bag? Take it out of the original packaging? Etc.
>
> We'll use it before too long, anyway, I suspect. We usually buy 2
> lbs. once a week or so - grill a few burgers, cook make the rest in
> frying pan with seasoning and save in the 'frig that way, maybe add
> tomatoes sauce (Sloppy Joe) to some of it.
>
> Thanks very much.
>
> -S-

Thank you, everyone - I'll buy extra tomorrow and freeze in plastic
bags. It will be nice to have it and not have to run out and get it
when we want it.
============================

If you think you will want to do that regularly, you might like to invest in
a 'food saver'. It sucks all the air out and heat seals it



---
http;//www.helpforheroes.org.uk

Sqwertz wrote:
> On Thu, 17 Sep 2015 14:20:55 -0400, Steve Freides wrote:
>
>> Our local WF is having a three-day sale on grass fed ground beef,
>> which is what we buy, anyway. We like it, and they grind and
>> package it in the store - it seems quite fresh to us.
>>
>> Is it OK to buy extra and freeze? If so (I imagine it is OK), what
>> are the best practices for doing this, e.g., keep it in the
>> Styrofoam + plastic_wrap it comes in, put aluminum foil around that?
>> Or put it in a double freezer bag? Take it out of the original
>> packaging? Etc.
>>
>> We'll use it before too long, anyway, I suspect. We usually buy 2
>> lbs. once a week or so - grill a few burgers, cook make the rest in
>> frying pan with seasoning and save in the 'frig that way, maybe add
>> tomatoes sauce (Sloppy Joe) to some of it.
>
> Provided there's not a lot of air in the package (usually at the ends
> of the styrofoam, the packed would freeze fine in their original
> styrofoam+overwrap packages for 4-6 weeks.

Well, now that I reread everything, I may just throw some of them in the
freezer. We don't have a big one, and probably I don't want to buy and
have to store more than 4-6 weeks worth of ground beef, but I think I'll
try the quart-sized ziplock bags, just to see what kind of difference
that makes.

I'm off to the store - they opened at 8 AM and I'll be there by 9:15 -
hopefully they still have some left!

-S-

Steve, a quart size bag would easily hold a half pound; you need a gallon size for a pound.
;-)). Have fun.

N.

On Friday, September 18, 2015 at 9:02:01 AM UTC-4, Nancy2 wrote:
> Steve, a quart size bag would easily hold a half pound; you need a >gallon size for a pound.

I would think you could fit 4-5 pounds in a gallon bag. Maybe more?

Steve Freides wrote:
>
Steve...just to add my 2 cents worth. I also will buy ground beast on
sale. Some I make into hamburgers but some I will freeze as 1 pound
packages. I also have learned to freeze the one pound packs thin just
like a giant hamburger. Makes for easier thawing/cooking later on.

All that goes into the freezer here is wrapped in wax paper, then put
into a plastic bag. I use a loose plastic bag like a produce section
bag as I don't freeze for too long. Longer freezing goes into ziplock
bags.

"sleeps with ferret, not Janet UK"

On 2015-09-18 9:17 AM, Thomas wrote:
> On Friday, September 18, 2015 at 9:02:01 AM UTC-4, Nancy2 wrote:
>> Steve, a quart size bag would easily hold a half pound; you need a >gallon size for a pound.
>
> I would think you could fit 4-5 pounds in a gallon bag. Maybe more?
>
You could if it was in one solid lump. If you flattened it out so that
smaller amounts could be broken off it would hold a lot less.

On Fri, 18 Sep 2015 10:03:21 -0400, Dave Smith
> wrote:

>On 2015-09-18 9:17 AM, Thomas wrote:
>> On Friday, September 18, 2015 at 9:02:01 AM UTC-4, Nancy2 wrote:
>>> Steve, a quart size bag would easily hold a half pound; you need a >gallon size for a pound.
>>
>> I would think you could fit 4-5 pounds in a gallon bag. Maybe more?
>>
>You could if it was in one solid lump. If you flattened it out so that
>smaller amounts could be broken off it would hold a lot less.

If you make 4-5 separate 1-pound balls, yes, they would fit into a
gallon bag.
Janet US

Janet B wrote:
>
> If you make 4-5 separate 1-pound balls, yes, they would fit into a
> gallon bag.

Many years ago, I made the balls to freeze. They took forever to thaw
either in the fridge on in the frying pan (scraping off layers as they
cooked). I now freeze one pound chunks as large flat hamburgers. So
much quicker to use later on.

SWF (sleeping with ferret)

On Thu, 17 Sep 2015 20:49:35 -0400, "Steve Freides" >
wrote:

>Steve Freides wrote:
>> Our local WF is having a three-day sale on grass fed ground beef,
>> which is what we buy, anyway. We like it, and they grind and package
>> it in the store - it seems quite fresh to us.
>>
>> Is it OK to buy extra and freeze? If so (I imagine it is OK), what
>> are the best practices for doing this, e.g., keep it in the Styrofoam
>> + plastic_wrap it comes in, put aluminum foil around that? Or put it
>> in a double freezer bag? Take it out of the original packaging? Etc.
>>
>> We'll use it before too long, anyway, I suspect. We usually buy 2
>> lbs. once a week or so - grill a few burgers, cook make the rest in
>> frying pan with seasoning and save in the 'frig that way, maybe add
>> tomatoes sauce (Sloppy Joe) to some of it.
>>
>> Thanks very much.
>>
>> -S-
>
>Thank you, everyone - I'll buy extra tomorrow and freeze in plastic
>bags. It will be nice to have it and not have to run out and get it
>when we want it.
>
>-S-
>

Yeah, I buy 5# at a time and portion it up in single patties "about
that big", my standard meal size pattie.

John Kuthe...

Nancy2 wrote:
>
>Steve, a quart size bag would easily hold a half pound; you need a gallon size for a pound.

That'd be like a women with B cup breasts buying D cup bras and
stuffing them with lots of padding... a 1 gallon zip-loc will easily
contain 3+ pounds of ground meat. I make 12 ounce burgers and can
easily fit six in a 1 gallon zip-loc. With waxed paper sheets between
each they won't get freezer burn, and I don't buy meat for saving, I
don't freeze more than I will use in 2-3 months.

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.

Sure, you could fit more than one pound in a gallon bag, but that would
sort of defeat the purpose of squishing it flat, i.e., fast thawing and being able
to break off a frozen chunk for a single serving, for example.

N.

"Steve Freides" > wrote:
> Sqwertz wrote:
>> On Thu, 17 Sep 2015 14:20:55 -0400, Steve Freides wrote:
>>
>>> Our local WF is having a three-day sale on grass fed ground beef,
>>> which is what we buy, anyway. We like it, and they grind and
>>> package it in the store - it seems quite fresh to us.
>>>
>>> Is it OK to buy extra and freeze? If so (I imagine it is OK), what
>>> are the best practices for doing this, e.g., keep it in the
>>> Styrofoam + plastic_wrap it comes in, put aluminum foil around that?
>>> Or put it in a double freezer bag? Take it out of the original
>>> packaging? Etc.
>>>
>>> We'll use it before too long, anyway, I suspect. We usually buy 2
>>> lbs. once a week or so - grill a few burgers, cook make the rest in
>>> frying pan with seasoning and save in the 'frig that way, maybe add
>>> tomatoes sauce (Sloppy Joe) to some of it.
>>
>> Provided there's not a lot of air in the package (usually at the ends
>> of the styrofoam, the packed would freeze fine in their original
>> styrofoam+overwrap packages for 4-6 weeks.
>
> Well, now that I reread everything, I may just throw some of them in the
> freezer. We don't have a big one, and probably I don't want to buy and
> have to store more than 4-6 weeks worth of ground beef, but I think I'll
> try the quart-sized ziplock bags, just to see what kind of difference
> that makes.
>
> I'm off to the store - they opened at 8 AM and I'll be there by 9:15 -
> hopefully they still have some left!
>
> -S-

I would use the freezer ziplocs though and not the regular kind. It does
make a difference.
--
jinx the minx

Sqwertz wrote:
> I could probably get at least 3 pounds into a gallon
> bag.
>
> -sw
-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Sqwertz wrote:
> Provided there's not a lot of air in the package
-----------------------------------------------------------------------------------


For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Steve Freides wrote:
> Sqwertz wrote:
>> On Thu, 17 Sep 2015 14:20:55 -0400, Steve Freides wrote:
>>
>>> Our local WF is having a three-day sale on grass fed ground beef,
>>> which is what we buy, anyway. We like it, and they grind and
>>> package it in the store - it seems quite fresh to us.
>>>
>>> Is it OK to buy extra and freeze? If so (I imagine it is OK), what
>>> are the best practices for doing this, e.g., keep it in the
>>> Styrofoam + plastic_wrap it comes in, put aluminum foil around that?
>>> Or put it in a double freezer bag? Take it out of the original
>>> packaging? Etc.
>>>
>>> We'll use it before too long, anyway, I suspect. We usually buy 2
>>> lbs. once a week or so - grill a few burgers, cook make the rest in
>>> frying pan with seasoning and save in the 'frig that way, maybe add
>>> tomatoes sauce (Sloppy Joe) to some of it.
>>
>> Provided there's not a lot of air in the package (usually at the ends
>> of the styrofoam, the packed would freeze fine in their original
>> styrofoam+overwrap packages for 4-6 weeks.
>
> Well, now that I reread everything, I may just throw some of them in the
> freezer. We don't have a big one, and probably I don't want to buy and
> have to store more than 4-6 weeks worth of ground beef, but I think I'll
> try the quart-sized ziplock bags, just to see what kind of difference
> that makes.
>
> I'm off to the store - they opened at 8 AM and I'll be there by 9:15 -
> hopefully they still have some left!
>
> -S-
>
>


And a crate of pig condoms too!
-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

wrote:
> On Thu, 17 Sep 2015 17:04:21 -0500, Sqwertz >
> wrote:
>
>> On Thu, 17 Sep 2015 14:20:55 -0400, Steve Freides wrote:
>>
>>> Our local WF is having a three-day sale on grass fed ground beef, which
>>> is what we buy, anyway. We like it, and they grind and package it in
>>> the store - it seems quite fresh to us.
>>>
>>> Is it OK to buy extra and freeze? If so (I imagine it is OK), what are
>>> the best practices for doing this, e.g., keep it in the Styrofoam +
>>> plastic_wrap it comes in, put aluminum foil around that? Or put it in a
>>> double freezer bag? Take it out of the original packaging? Etc.
>>>
>>> We'll use it before too long, anyway, I suspect. We usually buy 2 lbs.
>>> once a week or so - grill a few burgers, cook make the rest in frying
>>> pan with seasoning and save in the 'frig that way, maybe add tomatoes
>>> sauce (Sloppy Joe) to some of it.
>>
>> Provided there's not a lot of air in the package (usually at the ends
>> of the styrofoam, the packed would freeze fine in their original
>> styrofoam+overwrap packages for 4-6 weeks.
>>
>> The best way to do it would be to vacuum seal (ie. a Foodsaver(tm)) in
>> portions that you would eat between the two of you. They would keep
>> for a couple years.
>>
>> I don't recommend ziplocks for long term freezer storage. They are
>> porous and allow air in. But they are necessary if you wdon't have a
>> vacuum sealer. Fill up a whole quart size bag about 3/4" thick or
>> less of meat (about 1.25 pounds. Make sure there is NO AIR in the
>> BOTTOM CORNERS of the bag (stuff a few pinches of meat in those two
>> corners the first thing you do before filling the rest of the bag) .
>> Then press/squeeze the meat in the bags flat and evenly until meat is
>> encroaching the ziplock seam (no air!) and seal. Then try not to
>> move/knock them around too much in your freezer after they're frozen.
>> They should last 4-6 months that way.
>>
>> -sw
> Yep, that's the way to do it. The key point is no air in the bag. I've
> kept ground beef in the freezer for up to a year with no problems
> ('though this may be pushing it).

PUSH IT, PUSH IT REAL GOOD!!!!!!!!!!!

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

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.

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.

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

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.

On 9/19/2015 2:09 AM, Miss Kitty wrote:
> I'm sure you'll refute me with insults, but oh well.

Swallow my ***, biotch.