In our family, since I work full time, even evening meals can be rushed.  I buy ground beef in bulk and while I am making another dinner or on the weekend, I cook down the ground beef into chunky cooked meat for chili or soups, fine meat for sandwiches or tacos and standard cooked meat for hamburger helper or the like.  Then, i take 2 cups of the cooked meat which equals about what a pound does when cooked, bag it in a ziplock bag, write the date, equal to amount and chunky, reg or fine ground beef on the bag, I squeeze out the air and freeze it already cooked.  It is awesome and reduces the grease splatters when I use it later!  Sounds funny, but I am sure many thought that about ready -bacon and look how that took off!

By Rebecca on 11/18/2009 2:28:15 PM

Now that you point it out, that IS the case when a recipe calls for adding water to browning beef.  Thanks for making it clearer so I can use this method all the time.

By Kim on 11/17/2009 9:27:53 PM

Thank you for the tip! I HATE large clumps of ground beef when I cook... I look forward to trying it soon!

By Heather on 11/14/2009 9:59:27 AM

I like to buy the meat in bulk.  I'll boil it, drain it, spread the beef on cookie sheets and set it in the freezer for an hour or so and then bag it up in ziploc bags.  As for the left over liquid, I place the it in the fridge and let the fat harden.  I give the fat to my mom who uses it to make her own bird suet and I boil down the rest of the juices.  I freeze the broth to use in soups. 

By Laurie on 11/13/2009 11:50:58 PM

When I was learning to cut costs and still maintain a healthier eating habit, I would by my meats in bulk then put in the freezer. I would separate ground beef into one third to one half pound portions, put in sandwich size baggies then freeze. When I had a recipe or entree that called for ground beef, I would pull a baggie of ground beef out of the freezer and defrost in the microwave. In addition to being the perfect amount for any boxed dinner( try it sometime), there was very little fat and it crumbled nicely as it cooked, using only the spatula.

By Karen on 11/13/2009 10:33:26 PM

I've been doing this for the past several years.I buy big bulk or mark down last day deals on ground beef. I precook all of it at one time, using water to avoid chunks & uneven cooking. I then let the skillet sit under hot water to rinse out all the oil. (This does not remove the season on my iron skillet plus it saves on cleaning time.) Once it is rinsed, I remove all the water and put the meat in 1-2lb Ziploc bags in the freezer. This helps make our food healthier. I save space on storage, time in cooking, money on wasted food. It does not hurt the taste of my dishes significantly.

By Brynna on 11/13/2009 5:20:46 PM

I do this also,and if you simmer it awhile.You can use the excess for gravy mixture.juices from the meat,rather than pouring it out.Freeze the juices til it is time to cook again

By T on 11/10/2009 4:48:06 PM

There is a tool that Pampered Chef makes called the Mix and Chop that is perfecct for ground meat.. I do not sell Pampered Chef but it is one of the best kitchen tools I've come across

By Kristine on 11/4/2009 9:57:33 PM

Awesome tips! I love learning anything that makes cooking easier and healthier, as I make a lot of things from scratch.

By Louann on 11/4/2009 1:10:22 AM

I also brown ground beef before freezing. Then when I need a quick supper such as spaghetti or tacos I don't have to brown the beef first. I just put it in the pan, add water and/or sauce (depending on what I am cooking) and by the time everything else is ready the meat is thawed and ready too.

By Kerri on 11/3/2009 8:58:57 PM

I also add a little bit of water to my lean ground beef when i fry it & it works great! 

By Sandy on 11/3/2009 8:01:54 PM

By Stephanie on 11/3/2009 3:03:40 PM

Thanks!  i've never heard this, and i can't wait to try it.  Appreciate your tip! 

By Elizabeth on 11/3/2009 2:33:25 PM

I would say be cautious of the rinsing in the sink...can eventually lead to clogging your drain.  I do something similar to Nichole, but use whatever tool it is I bought from Pampered Chef...great for beef and making chicken salad, etc.

By Susan on 11/3/2009 2:19:35 PM

For regular ground beef you can put it in a wire mesh strainer and run it under hot water, AFTER you cook it, to remove a lot of the fat.  

By Shawna on 11/1/2009 9:10:22 PM

great idea! i will be trying this in just a little while. thanks.

By Joni on 11/1/2009 4:12:47 PM

will this also cut down on the fat?

By Vicky on 11/1/2009 4:04:43 PM

Thanks, I'd be sure to try this next time.

By Diane on 11/1/2009 2:34:39 PM

I always add water to my beef when it is browning for the same reason! =) Thanks for sharing!

By Mary on 11/1/2009 10:59:44 AM

Great idea, I will try this tomorrow.

By Anne on 11/1/2009 10:02:28 AM

Thank you that is a good idea. Penny

By Penny on 11/1/2009 7:45:27 AM

As I cook it I mash it with my potato masher and it flakes apart nice and easy:)

By Nichole on 11/1/2009 2:14:48 AM

yes i agree a bit of water will stop it from sticking i have done it myself

By Loretta on 11/1/2009 1:50:18 AM