What we have here: (1) 3 lbs of 90% lean ground beef (it started out as 3.5, but I was making spaghetti and meatballs); (2) one scale; (3) one bowl; (4) one gallon-sized freezer bag; and (5) six sandwich baggies.
I measure my ground beef out in half-pounds (it’s a touch over because the total’s a touch over 3lb).
Getting as much air out as possible is a good idea. Flat-packing also allows for quicker defrosting.
All ready for the freezer. At a half-pound each, it’s easy enough to halve regular recipes – or take out extra packages if I want to use more.
I also single-pack things like chicken breasts, which makes it easy to cook just one without having to defrost a whole package.