Every few weeks the different grocery markets have London broil and top round roasts on sale for $1.79-$1.99 per pound. What I do is go to the butcher at the market and tell him/her that I want 10 or 15 or 20 pounds of the roasts made into ground meat. I do this all of the time. Sometimes you will see in the AD that the roast will be sold as roast only. Then you can't do it. However, if that isn't mentioned go ahead and have them grind to your heart's content. You will save a lot of money.
By Anita from Schenectady, NY
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
Sometimes, you can find a great deal at the grocery store on ground beef. Then comes the problem of how to use it up before it goes bad.
Vacuum pack the ground beef in 1 pound bags. It will stay usable for about 6 months, maybe a little more. If you don't have vacuum sealer, wrap the beef in freezer paper, then in a zip lock freezer bag. Squeeze as much air out as you can, then freeze. You will have to use the ground beef in 3 months or less. Otherwise you will lose the meat to freezer burn.
I have been cooking my beef in water for several years. I have a number of recipes that use beef broth and that is what I use the broth for. I also put a straw in the freezer baggie and suck all the air out before I seal it.
I am a big fan of using the freezer to store my bulk meat. I divide it out as soon as I get home. I usually do about 1 1/2 pounds in zip top freezer bags. Sometimes, I will make burger patties and freeze those with parchment paper or plastic wrap between. I have also cooked the ground beef with onions and garlic before freezing. That makes for a quick weeknight meal as it defrosts pretty quickly even if frozen. Just drain off the grease before packaging.
I will often plan out one ground beef dinner per week. My family has enjoyed tacos, chili, spaghetti, stroganoff and meatloaf, to name a few uses. You can also combine the beef with ground turkey if you want to lighten it up. Sometimes, I will make a big batch and then freeze the excess for individual lunches or another dinner.
