How I process large quantities of ground beef…

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I don’t always brown my beef this way, sometimes I use the traditional method of cooking it in a pan and standing over it chopping, stirring, chopping, stirring…yeah sometimes I do that. One thing I ALWAYS do though, is cook large batches at once. I never just cook enough for one meal.

I prefer to brown at least five to ten pounds at once. I then drain off the grease, cool it, and package it in small freezer bags in whatever amount equals enough for a family meal of spaghetti or whatnot. For my family, this usually means a cup to a cup and a half of ground beef. I freeze it and whenever I need it for a meal, simply thaw in the microwave or with whatever I am cooking and I’ve cut out a major step and a decent amount of mess!

If you end up having a meal such as tacos, which required extra beef, simply grab two bags.
Why get out the skillet, thaw, brown, and drain over and over when you can do it once and save yourself tons of time and repeated messes?

This is one of my favorite ways to cook beef as it doesn’t require the attention that a skillet browning does. Also, you can get those nice little granules of beef without having to chop, chop, chop….Its great for large quantities of beef as well and I find the cooking process is done in half the time, with a lot less fat left on your finished product.

Begin with ground beef. Why do I use ground beef instead of ground chuck or lean ground beef? Simple, its cheaper. Grocery prices have been rising rapidly, gas is through the roof and I still have to feed a family of four with the same amount of money as I had before all of this. Ground beef it is!

Fill a large pot with water, you’re going to need a good bit of water here.
Using your hand, take a clump of ground beef and submerge it.

Then moosh it up really well, leaving no large clumps.

Continue until all of the beef has been smooshed into the water.

Yeah, this isn’t pretty but puleeze. I’m a mom. I’ve seen worse by far.
Bring to a boil. You’ll need to stir it just a time or two until its all nice and browned and done.

Here you can either drain it with a collander or strain it out. I prefer to use this neat little strainer I have and just strain it out.
Until I have a whole bowl like this. At this point, I will get a one cup measuring cup after it has cooled and put one cup servings in individual freezer bags to have on hand whenever I need ground beef for a meal.
And look at all this you left behind!! ewwwww
You might also enjoy this recipe! Beefed Up Baked Beans

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  1. Hi Christy,

    This is how I always cook ground beef that is for chili. It removes a TON of fat from the meat also. I make hot dog chili very fine and chili for spaghetti has to have some chunks left in it. I love your site and your recipes. Many thanks,


  2. I’ve done this when I make chili for years because I hate greasy chili! Never even thought to do it for other stuff… duh…. thanks Christy!

  3. My daughter buys ground chuck from Sam’s Club by the case, very good price, but it she freezes it with seal a meal heavy duty freezer plastic. Wait until I show her this. Wow, tacos, spaghetti, lasagna, chili, and on and on, will be easier and easier. Thank you. For everything. May the Lord Bless you and your family for bringing you to me. You don’t know how much you helped me.

  4. Thank you, thank you, thank you, Christy!!! I just tried this method of preparing 5lb ground beef. It was so quick and easy! I have gathered so many great money saving tips and recipes from your website. You’re a genius!!!

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