"Pete C." wrote:
>
>2. Do not grind then freeze, this negates much of the benefit of
>grinding meat at home. The grinding should be done immediately before
>it's going to be cooked, minutes count. If you are going to freeze,
>freeze the whole cut, and then grind it immediately before use after
>defrosting.

Yes, it's better to grind right before cooking but then that negates
the benefit of time and effort saved from bulk grinding. The main
benefit of grinding ones own is cleanliness, and knowing with
certainty what and who you're eating... but with many ground meat
dishes it don't matter much if it was frozen after grinding, any dish
where other ingredients are added, like meat loaf and chili the
freshness of the grind will not really be detectable... it's only with
a plain burger that it matters. But unfortunately that meat wasn't
ground, it was crushed and extruded (in grinding parlance, smeared).
Those Toys R Us thingies are not capable of grinding meat.