Ground & Everyday

Ground Beef

The freezer staple.

Weight

Quantity

About this cut

Ground from our farm beef and vacuum sealed. Burgers, chili, meat sauce, whatever the week needs.

Frozen and vacuum-sealed for freshness.
Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.

Burgers, skillet or slow simmer

1For burgers, shape gently and season the outside. For sauces or chili, crumble into a preheated pan.
2Brown in batches without crowding. Do not press burgers down; carefully drain excess rendered fat if needed.
3Cook ground beef to 71°C / 160°F throughout. Check burgers from the side with a thermometer; colour alone is not a safety check.

Cook ground beef to at least 71°C / 160°F throughout.

A 454 g / 1 lb pack makes about 3–4 burgers (115–150 g raw each), or 3–4 servings in a sauce with vegetables and sides.

Make burgers, meatballs, tacos, chili or a batch of pasta sauce.

Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.

Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
Once thawed in the fridge, cook within 1–2 days. For best freezer quality, use ground beef within 2–3 months; continuously frozen beef remains safe longer, but quality declines.
Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.