What Should You Keep with Ground Beef in the Freezer?

The most important things to keep with ground beef in the freezer are a vacuum-sealed or tightly closed freezer bag to protect the meat from contact with air, and a date label. Because ground beef has a large surface area, it dries out and develops freezer burn faster than other cuts of meat when exposed to air.

Why Does Packaging Matter?
Before putting ground beef in the freezer, divide it into portions if possible; put each portion in a separate bag and remove as much air as possible, because air left in the bag is the biggest cause of freezer burn. A date label placed with the bag reminds you when the ground beef was frozen and that it should generally be used within 3–4 months in the freezer.

What Should You Put Under It While Thawing?
When thawing ground beef, place a plate or container underneath it; liquid leaking from thawed ground beef is raw meat juice and should not come into contact with other ingredients. If you choose to thaw it in the refrigerator, keeping ready-to-eat foods away from the ground beef package reduces the risk of cross-contamination. Before freezing, shaping the ground beef into a thin, flat layer rather than a thick slab helps it freeze and thaw faster; you can place a rolling pin or flat surface alongside the bag and press the ground beef into shape. Ground beef shaped into a thin layer takes up less space in the freezer and can be stacked neatly. If you do not have a vacuum sealer, submerging the bag in water before fully closing it can also work by letting water pressure push out the air; this method gives a result close to a vacuum sealer under home conditions. Keep the open end of the bag above the water, and seal it tightly as soon as the air has been expelled.

Ground beef that has been thawed must be cooked once before it is refrozen; ground beef that has been thawed and cooked can be frozen again after cooling. So leaving a small note by the bag to remind you that the thawed ground beef should be used on that day is a practical habit. The fat content of ground beef also affects freezing and storage; high-fat ground beef may lose freshness a little sooner in the freezer, so it is recommended to follow the three-month limit more closely for fattier ground beef. If you have prepared seasoned or onion-flecked ground beef, freeze the mixture after cooking rather than raw; this preserves the flavor and extends the storage time. Keep a permanent marker and durable tape with the bags for labeling; ordinary ink may rub off in the damp conditions of the freezer.

In short, everything you keep with the ground beef in the freezer should either help limit its contact with air or help you track the date it was frozen. The freezer temperature setting also protects the quality of ground beef; a freezer kept below −18°C / -0.4°F keeps ground beef fresh for a long time. Frequently opening and closing the freezer door causes the interior temperature to fluctuate, so check the freezer at regular intervals and avoid opening it unnecessarily.