Divide into portions you typically use in recipes (usually 1 pound or ½ pound). If the ground beef came in a large package from a warehouse store, breaking it down into smaller portions before freezing is essential.
Flat-pack method (recommended): Place portioned ground beef into freezer bags. Flatten into slabs about ½ inch thick using your hands or a rolling pin. Press out all air and seal. These flat packs stack efficiently and thaw in about half the time of a thick block.
Pre-formed: Shape ground beef into patties, meatballs, or meatloaf before freezing. Place a square of parchment paper between each patty to prevent sticking. Flash freeze on sheet pans, then transfer to bags.
Pre-browned: Brown ground beef in a skillet, drain fat, cool completely, and freeze in portions. This gives you ready-to-use cooked ground beef for tacos, spaghetti sauce, and chili — just thaw and add to your dish.
3 to 4 months (raw). 2 to 3 months (cooked).
Flat packs thaw in the refrigerator overnight or in cold water in about 30 to 45 minutes. For immediate use, you can break apart a flat-packed frozen slab and brown it in a skillet — it takes a few extra minutes but works in a pinch.