Frozen ground beef can seem like an impenetrable block of meat. But with the right tools and techniques you can easily cut it into usable portions for recipes. Whether you buy meat in bulk or had leftovers that got shoved to the back of the freezer, learning how to cut frozen ground beef properly prevents waste and saves you money.
In this comprehensive guide, I’ll walk through everything you need to know to cut frozen ground beef safely and easily. You’ll learn the best tools, thawing techniques, storage tips, and more. So grab a knife and let’s get cutting!
Why Cut Frozen Ground Beef?
Freezing ground beef allows you to buy in bulk and save money. It also lets you stock up when there are sales or you find high-quality meat for a bargain.
But freezing ground beef makes it nearly impossible to separate into smaller portions. When frozen solid, the meat fuses together into a single mass
Trying to hack off a chunk from the frozen block with a knife is dangerous. And thawing the entire package of ground beef when you only need a pound or two for dinner is wasteful.
That’s where learning how to properly cut frozen ground beef comes in handy! With the right preparation and tools, you can safely and easily separate frozen meat into recipe-sized portions
Dangers of Improperly Cutting Frozen Ground Beef
Before we get into the techniques, it’s important to understand the risks of improperly cutting frozen meat:
-
Injury: Trying to cut rock-solid frozen meat with a kitchen knife can cause serious lacerations. The knife can easily slip and cut your hand.
-
Contamination: If you partially thaw the meat, bacteria can begin growing again. Refreezing partially thawed ground beef increases the risk of foodborne illness.
-
Waste: Hacking away with a knife destroys the meat’s texture and causes lots of waste. You’ll end up tossing unusable bits and pieces.
Follow the proper methods outlined below to avoid these problems!
Best Tools for Cutting Frozen Ground Beef
Having the right tools makes cutting frozen meat much easier. Here are the best implements for getting the job done:
-
Electric knife – The oscillating blades glide through frozen meat with ease. It’s safer and faster than a regular knife.
-
Serrated knife – The serrated edge cuts cleanly without jagged edges. Hold the meat firmly and cut slowly.
-
Butcher’s saw – This hand saw cuts through meat and even bones. Wear protective gloves for safety.
-
Meat cleaver – The thicker blade chops through meat in a chopping motion. Keep your fingers away from the sharp edge!
-
Kitchen shears – Sturdy shears work for cutting slabs less than 1-inch thick. The multiple blades provide more cutting power.
Avoid using a plain chef’s knife or steak knife. The thin, smooth blade will just slip off the frozen meat. Stick with a specialized cutting implement designed to saw through frozen foods.
Cutting Techniques for Frozen Ground Beef
Once you have the right tools, it’s time to start cutting. Here are the best techniques for safely separating frozen ground beef:
Partially Thaw
For easier cutting, partially thaw the meat first. There are two ways to safely do this:
-
Cold water method – Place frozen meat in a watertight bag and submerge in a bowl of cold tap water. Change water every 30 minutes. Thaw just until slightly softened but still icy in the center.
-
Refrigerator thawing – Thaw overnight in the fridge. This gentle thawing prevents bacterial growth. Cook within 1-2 days.
Do not thaw at room temperature or in hot water! Only thaw what you plan to cook immediately, not the whole block.
Cut into Strips
Once partially thawed, the meat should be firm but sliceable. Here’s how to cut it into strips:
-
Place frozen meat on a cutting board. Hold firmly in place with your non-dominant hand.
-
Begin slicing the meat into long 1/2-inch strips using a serrated knife, electric knife, or kitchen shears.
-
Rotate and turn the meat as you cut to access all surfaces.
-
Cut the strips crosswise into cubes or chunks as desired.
Taking it slowly and safely is crucial. Rushing this process can lead to hand injuries or uneven, jagged cuts.
Cut into Blocks
For recipes calling for blocks or patties of meat, use these steps:
-
Place the frozen meat on a sturdy cutting board. Hold with both hands pressed flat to keep it stable.
-
Press down firmly with a butcher’s saw, cleaver, or heavy chef’s knife to cut through the meat.
-
Start at the outer edges, working in as you cut off each new slab.
-
Cut vertically and horizontally to remove recipe-sized blocks from the larger frozen meat.
Be extremely careful not to saw or chop into your hands as you apply downward pressure!
Thawing and Storing Ground Beef Safely
Once you’ve cut the frozen meat into usable portions, proper storage prevents bacterial growth and contamination:
-
Refrigerate – Thaw ground beef in the fridge in a container to catch drips. Cook or refreeze within 1-2 days.
-
Freeze – Wrap portions in freezer bags, plastic wrap, or wax paper. Exclude as much air as possible. Label with the date.
-
Cook – Cook thawed or freshly cut ground beef immediately. Cook to an internal temperature of 160°F.
-
Avoid – Never leave meat to thaw at room temperature. Do not refreeze raw meat thawed with cold water.
Following safe refrigeration, freezing, and cooking guidelines keeps your family protected from foodborne illness when handling ground meat.
Tips for Cutting Frozen Ground Beef
Keep these tips in mind for safe, easy cutting:
-
Let meat partially thaw just until soft enough to cut, but still very cold.
-
Use an electric knife, cleaver, or serrated blade for clean cuts.
-
Work slowly and carefully. Don’t rush the process.
-
Cut on a flat, sturdy surface with good grip on the meat.
-
Refrigerate or cook raw portions promptly after cutting.
-
Label and freeze any unused portions for later use within 4 months.
Frequently Asked Questions
Still have questions about cutting frozen ground beef? Here are answers to some common queries:
Is it safe to refreeze ground beef after cutting?
Only if thawed properly in the fridge and not allowed to sit at room temperature. Refreezing raw meat that was thawed in cold water can increase the risk of bacteria.
Can I use a regular knife to cut frozen meat?
It’s possible but very difficult and dangerous. A knife without a serrated edge will likely slip. Use an electric knife, cleaver, or serrated blade for best results.
How long does ground beef last in the freezer?
Properly stored ground beef maintains quality for 3-4 months in the freezer. Use freezer bags and wrap tightly to prevent freezer burn.
What’s the easiest way to cut frozen ground beef?
An electric knife makes cutting frozen meat significantly easier. The oscillating serrated blades glide through the meat smoothly.
Is it okay to microwave or run frozen meat under hot water to thaw?
Never! This can start cooking the meat, making it unsafe for refreezing. Only use the refrigerator or cold water methods.
The Takeaway on Cutting Frozen Ground Beef
Hopefully this guide has shown that cutting frozen ground beef is totally doable with the right preparation. Having the proper tools and using secure cutting techniques prevents waste and preserves the meat’s texture.
Follow food safety guidelines carefully when thawing and refreezing to avoid contamination. With a bit of patience, you can easily separate frozen meat into perfectly portioned blocks for all your favorite recipes.
Methods for cutting frozen meat
One of your greatest allies, if you want to cut all types of frozen meats, as well as vegetables, is an electric knife. There are different models and each one works in a different way, but when it comes to cutting frozen meat, you just have to turn on the knife and press it against the frozen piece of meat.
An electric knife consists of two serrated blades connected to a motor. These serrated blades slide in opposite directions when the knife is in motion; that is, if one blade moves forward, the other blade moves backward.
Another technique for cutting frozen meat allows the use of a traditional kitchen knife. But the knife you choose must be very resistant and have a serrated saw. Thanks to the saw, cutting will be much easier. It is important that before making any cuts, you check that the knife has enough edge, otherwise the cuts may be uneven.
To be able to cut frozen meat with a traditional knife, it is important to soften the meat beforehand under running water. Finally, bear in mind that this type of knife is not suitable for frozen meat with bone or very thick pieces. Use it when you want to cut chicken breast, or steak, etc.
The last method for cutting frozen meat is to use a butchers saw. This is a very effective method, but you must be careful with it. Be aware that the saw can slip, so it is advisable to wear a safety glove to protect your non-dominant hand (the one you use to hold the meat).
Butchers saws are a good alternative if you want to cut thicker meats, as well as pieces that have bone. They are perfect for cutting frozen ribs and shoulders, among others.
Can frozen meat be cooked?
Many people are in the habit of buying meat and freezing it, as this allows the meat to be preserved and be consumed at a later date. If you have done this, but do not need to use all the meat, just a piece of it, you are probably wondering how to cut the frozen meat or if it is possible to thaw the meat and refreeze it immediately afterwards.
It is not recommended to thaw and then refreeze food in general. Anything you thaw should be cooked right away and stored in the refrigerator for a couple of days.
To get the most out of frozen meat, you can start by cutting it while frozen. There are different ways of slicing a block of frozen meat. Before proceeding to cut it, it is advisable to soften it with water. To do so, you will have to place the meat under running water and leave it there for a couple of minutes. But be careful, you should not use hot water, as this can contribute to the thawing of all the meat and you only want it to be a little soft so that you can cut it and reserve the rest.