7 Potential Ways to Cut Frozen Ground Beef

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Ground beef is a cheap and easy way to serve meat to your family. With just some seasonings you’ll be able to make burgers, sausages, and the tastiest fillings to elevate several dishes. 

But occasionally, you might buy ground beef in bulk to save cash and time needed to visit the store. It will last in your freezer for four months, but what if you need a small amount to prepare a delicious and quick dinner?

In this article, I’ll teach you how to cut frozen ground beef without any waste, giving you access to usable quantities that you can easily transform into mouth-watering recipes.

How Can You Cut Frozen Ground Beef?

Instead of thawing a whole block of ground beef that you won’t use, cutting frozen meat will give you the right amount to prepare a quick meal. Luckily, there are several ways you can easily cut your meat and have it ready, using a few kitchen tools. 

1. Cut it Carefully with a Knife

Although this might sound straightforward, it’s usually easier said than done. It may not be the easiest way, but it’s what comes to mind when you think of cutting frozen ground beef. 

For this method, you’ll need a cutting board and a knife. But don’t take a big butcher’s knife and hack away until you cut off what you need. That is a huge mess waiting to happen. Or worse, an injury in progress!

No knife will accomplish this task successfully. You’ve probably heard tales about people who tried this technique and did not get hurt but ended up breaking their blade. You don’t want to be like them. 

Use a serrated knife, hold the frozen beef firmly on a cutting board, and cut back and forth slowly. The serrated sharp cut gives you a clean cut without any jagged edges. This approach works best if you cut off a piece that is only one to two inches thick.

So, how difficult will this actually be? Well, it depends on the frozen beef’s shape.

Is it in a rectangular package that is flat and not very thick? Or is it in one of those round tubes that will be more challenging to hold? 

2. Use a Cleaver

A cleaver has a broader and longer edge than a standard butcher’s knife. As a result, it will help you deal with frozen meat that seems difficult to cut. 

It’s crucial to maintain a firm grip because it can easily slip if you aren’t careful. Ideally, you should keep your hand close to the blade for more control. 

You can also keep your thumb on one side of the blade and your index finger on the other. Stabilize the meat on the board and push your cleaver down, moving it in a slicing motion to cut through it. 

3. Use an Electric Knife

An electric knife is an excellent option because you have more control and speed. It’s also safer, so you’re less likely to cut yourself while handling frozen meat. 

While using an electric knife, I recommend wrapping the cord around your arm so it doesn’t get in the way. It will easily cut through frozen ground meat if the block’s width is shorter than the knife’s blade. If it doesn’t go through, rotate the meat’s block. 

Place your fingers behind the blade to hold the frozen ground beef in place, and switch the knife on. The serrated blade will start cutting through the block, but you should be extra careful with the first cut, as the blade can easily slip. 

4. Use a Butcher’s Saw

Just like a cleaver, a meat or butcher’s saw is designed for heavy-duty tasks and can easily cut through a block of frozen meat. This saw can cut through bones, so it will be sharp enough to handle the job. 

If you decide to use it, wear safety gloves to protect your hands, as they’re made of metal links. Remember to maintain a good grip and hold your meat with your non-dominant hand to secure it. 

Move the blade back and forth and push with downward pressure. You can flip the meat block to complete the cut. 

5. Partially Thaw the Meat

The problem with cutting frozen ground beef is that it’s too hard. You can try defrosting it a little to make your job easier while using any of the previous tools. 

Defrost frozen ground meat by placing it under cold water for a few minutes. I would use this method only if I’m going to cook the whole batch. 

The cold water will partially keep the meat safe due to the low temperature. You only want to soften it a little bit and not completely, so wait until it’s a little soft and then cut the desired amount. 

Experts say you can only refreeze meat if you thaw it in the fridge. Otherwise, it won’t be safe for consumption.

It’s a good alternative because you can then refreeze the meat in smaller amounts, more suitable for your consumption. 

Yet, your meat might lose some flavor. and the texture might change due to repetitive thawing and refreezing. Moreover, you must know that it takes about a day until the meat is pliable enough to be cut. 

6. Use a Microwave to Defrost Before Cutting

Before you attempt to follow this technique, you should be aware of this fact: use this approach if you want to use the whole frozen portion of meat.

You might ask, “Why can’t the meat be thawed and refrozen just like thawing it in the fridge?” 

The problem is that most of the time, the meat begins to cook as you thaw it, and this makes it unsafe to refreeze. Refreezing partially cooked meat becomes a bacterial problem. You don’t want that!

7. Thaw Frozen Ground Beef in a Multifunctional Pressure Cooker

The pressure cooker option is another approach for those who want to use the entire ground beef block—because, as you might have guessed, the cooker will cook some parts of the meat and increase the risk of foodborne bacteria. 

Follow the directions carefully on the cooker to thaw the meat before cutting it as needed. This method works for up to two pounds of meat (approximately the size that will fit in most of these cookers). Thawing a bigger block of frozen meat may overcook the edges.

Use the trivet at the bottom of the pot to keep it up out of the water. Otherwise, you will boil your ground beef. Also, use the natural release option to release the pressure slowly. This allows the meat to keep more moisture.

Storing Ground Beef

As a versatile ingredient, there are many ways to store ground beef for various applications. 

• Refrigerate or freeze ground beef right after purchasing it. These two options preserve freshness and slow down bacterial growth. 
• Keep it in its packaging if you’ll use it soon. Some people like to remove the packet at the bottom of the packaging before it freezes, as it’s a bit messy to remove after the packaging is frozen.
• When beef is ground, more of the meat is exposed to harmful bacteria. Bacteria multiply rapidly in the Food Danger Zone Temperatures, between 40°F and 140°F.
• To keep your food’s bacterial levels low, store ground beef at 40°F or below and use within two days or freeze.
• For storage in your freezer, wrap the ground beef in plastic wrap, aluminum foil, freezer paper, or plastic freezer bags. Ground beef will lose quality over time, so it’s best if used within four months after freezing. 
• Write the date on your packages with a permanent marker to keep track of storage times.

Thawing Ground Beef

You can’t cook frozen ground beef, so follow these tips to store and thaw it. Knowing the proper safety tips protects your family from foodborne illnesses. 

• Thawing ground beef in the fridge is recommended. This approach prevents the growth of bacteria. Cook or refreeze ground beef within one to two days.
• To defrost ground beef rapidly, defrost in the microwave or cold water. You can submerge the entire package in a bowl of cold water after putting it in a sealed bag. 
• If you use the microwave to defrost, cook the ground beef immediately because some spots may begin to cook during the defrosting. 
• Do not refreeze raw ground beef that is thawed in cold water. You can store ground beef after it has been cooked thoroughly.
• Never leave ground beef or any other perishable food out at room temperature for more than two hours or one hour if it is 90°F or above.

Clean, Separate, Cook, and Chill

These safety tips are paramount to serving healthy food to your family—Clean, Separate, Cook, and Chill

• Wash your hands and surfaces because germs that cause food poisoning can easily spread.
• Wash your hands for 20 seconds with soap and water before, during, and after preparing food. Also, wash your cutting boards, countertops, and utensils with hot, soapy water.
• Don’t cross-contaminate items in your kitchen. Raw meat can spread germs to other food, so keep them separate.
• Use separate cutting boards for different foods. The same goes for plates for raw meat.
• When grocery shopping, keep raw meat away from other foods and keep it separate from all other foods in the fridge.
• Make sure your meat is cooked to the proper internal temperature by checking it with a food thermometer. Ideally, ground beef should be cooked to reach a temperature of 160°F. 

Checking the color and texture of the meat is not the best way to judge if your food is safely cooked. 

• After cooking, refrigerate promptly. 

Final Thoughts

If you buy ground beef in bulk, you should find a proper way to cut it into usable batches. 

Luckily, there are several tools and techniques you can follow to cut your meat easily. But it’s crucial to follow food safety guidelines to protect your family from food poisoning.

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