Sliding a 1-pound portion of ground beef into a freezer bag and rolling it to a half-inch thickness accelerates the thawing process. This method reduces the risk of freezer burn by minimizing oxygen exposure and results in a compact package that fits better in freezers. Vacuum sealing can enhance shelf stability further. Thawing in the fridge is recommended, keeping the meat out of the danger zone and allowing a cooking timeframe of three to five days once defrosted. Thin packs can thaw in one to two hours under proper conditions.
These tidy packs do more than speed up the defrosting process. They also minimize the chance of freezer burn by limiting oxygen exposure on the meat's surface, plus they're incredibly compact for even the fullest of freezers.
To create the most shelf-stable beef portions possible, you can also use a vacuum sealer, which pulls more air out than you can achieve by hand - and may even save a bit of time.
Thin-rolled packs of beef defrost fast, but how fast? That depends on the method you choose. We recommend you thaw ground beef in the fridge since the cool temperature keeps it out of the dreaded danger zone.
From freezer to fridge, your ground beef should be ready to cook in one to two hours.
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