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  2. Everything You Need to Know About Freezing Your Extra Ground Beef

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    How long will ground beef stay good in the freezer? You may be surprised to find that frozen meat can technically last forever in a properly cooled freezer (one that remains at 0°F) — but it ...

  3. Here's Exactly How Long You Can Keep Meat in the Freezer ...

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    Whether you're freezing raw chicken or ground beef, here's exactly how long these common meats last in your freezer, according to guidelines from the FDA.

  4. Everything you need to know about storing meat in your freezer

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    Beef, Lamb, Pork, and Veal. If you plan to stock up on fresh meats like beef, lamb, pork, or veal anytime soon, you’ll want to know that — depending on the cut of meat — they can retain ...

  5. Why You Should Never Thaw Ground Beef on the Countertop - AOL

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    From a food safety standpoint, thawing ground beef in the refrigerator is by far the safest method as it allows the beef to thaw gradually at a consistent, safe temperature. Make sure that your ...

  6. The Unexpected Ingredients You Should Be Freezing ... - AOL

    www.aol.com/unexpected-ingredients-freezing...

    If you’re making a freezer-friendly meal, double it Making a big batch of lasagna or a casserole to keep in the freezer — either for yourself or someone else — isn’t a new idea.

  7. 10 Fast-Food Chains That Never Freeze Their Beef - AOL

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    10. Hopdoddy. Hopdoddy Burger Bar serves elevated burgers made from fresh, never-frozen beef. Its patties are ground in-house and hand-formed every day for the best quality.

  8. Yes, you can refreeze thawed food — and 9 other freezer myths ...

    www.aol.com/news/defrosting-chicken-correctly-10...

    You've probably heard a lot of so-called rules when it comes to frozen food. For definitive answers to some common questions about keeping frozen food healthy and tasty, TODAY Food consulted two ...

  9. 9 Things You Should Know When Buying Ground Beef - AOL

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    Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...