what happened to my ground beef?

**tammy88** · 10-10-2007, 12:18 PM

i divided my gorund beef, food saved it, and froze it. i took it out to defrost and now its turning grayish brown or greenish brown (hard to tell)

**YankeeMom** · 10-10-2007, 12:23 PM

Beef usually turns a brownish gray when it comes into contact with air. Kind of like red blood dries brown (gross analogy, I know). It's normal and so long as it didn't sit out, doesn't smell, and isn't slimy it's fine.

**lwlynch** · 10-10-2007, 12:51 PM

I am getting ready to do about 10 lbs of ground beef.. I think I am going to boil it and then freeze it.. I like it all ready, quick. I am in the mood for chili, and lasagne... it is getting a little cooler in GA

**Missy** · 10-10-2007, 12:57 PM

exactly like yankeemom said. it's the air.

i like doing the same thing Louise, I freeze a bunch in a big freezer tub (like a half gallon size, then i don't waste bags) and i can scoop out how much i need for a quick dinner

**gentledenny** · 10-10-2007, 01:03 PM

yep my frozen beef gets brown sometimes even before i take it out if i dont pack it up good. I agree it is probadly just getting some oxygen. BOIL IT> hmm. that sounds like a excellent way to fix ground beef. boil the fat off. i never knew you could do it. there i go learning again.

**justpeachy92** · 10-10-2007, 01:19 PM

I agree it is because the meat came in contact with the air.

How do you boil groundbeef? I have never heard of boiling it before.

**baxjul** · 10-10-2007, 01:29 PM

I agree, it's the air exposure.

**Katybird** · 10-10-2007, 01:42 PM

To boil it, just put a couple of inches of water in the bottom of a stock pot and toss in your ground beef. Stir it occassionally as it boils to keep it broken up. When it is completely cooked, it will look just like it would if you had fried it, just pour it into a colander and strain the water and fat from it. Some cooks like to keep the water and use it as beef stock

. It is the easiest way to cook up large quantities of ground beef and it is so easy to clean up afterwards.

**Missy** · 10-10-2007, 01:44 PM

boiling ground beef info...

Now for the easy humble crumble, a how to (and recipes!)

**Persimmon Lace** · 10-10-2007, 01:47 PM

I just did 6 lbs last friday! I hit the jackpot when I went to the store, he was marking all the hamburger down so I paid .75 a lb. I boil mine as well.

**justpeachy92** · 10-10-2007, 01:54 PM

I will have to try that. To avoid the fat I am one of those paying more for the lower fat groundbeef, will have to try this boiling method with some cheaper groundbeef.

**tammy88** · 10-10-2007, 01:55 PM

okay so as long as it froze it red..and i keep it cold then it should be okay. i dont think my food saver is working well anymore.

i want to make a meatloaf tonight and i think my husband would tell me not to use the hamburger because it changed color.

meat always stinks to me so i cant tell if its a good smell or not

**monkeywrangler71** · 10-10-2007, 02:03 PM

Originally Posted by Missy

i like doing the same thing Louise, I freeze a bunch in a big freezer tub (like a half gallon size, then i don't waste bags) and i can scoop out how much i need for a quick dinner

Do you have to do anything to keep it from sticking together in one giant 1/2 gallon chunk? This sounds like such a good idea, no more little packages of gr. beef lost in the back of the freezer.

**elphaba** · 10-10-2007, 03:30 PM

Originally Posted by monkeywrangler71

Do you have to do anything to keep it from sticking together in one giant 1/2 gallon chunk? This sounds like such a good idea, no more little packages of gr. beef lost in the back of the freezer.

After cooking the ground beef spread it out in a single layer on a sheet pan.
Cover and freeze it. When it's completely frozen,remove from the sheet pan, break it up into smaller pieces and put it in a container. It won't freeze in a solid lump then. I freeze all my meat in a single layer on sheet pans and then repackage once frozen. This is how we always froze the extra chicken breasts and pork chops we used at the restaurant.
Hope that helps!
Tamara