If you’re making a hearty chili, Bolognese, or a big pot of chili verde, this method is a godsend. The long simmer time will tenderize any textural weirdness. For tacos or burgers, however, you need a sharper strategy.
Cooking Frozen Ground Venison at Abby Choi blog
Ever heard of the “grater hack”? It sounds crazy, but it works perfectly. Grab a box grater—yes, the one you use for cheese—and grate the frozen block directly into a hot pan. The beef shreds like cheese and cooks in under three minutes.
This trick was practically invented for hangry nights and chaotic weeknights. The texture is finer than hand-chopped, but my, is it fast. It’s a small act of rebellion against the conventional wisdom that says you have to plan dinner a day in advance.
The Safety Lowdown
Let’s get serious for a second, because food safety is not a joke. The USDA says it is perfectly safe to cook ground beef from frozen, as long as you bring the internal temperature to 160°F (71°C). You must use an instant-read thermometer to be sure.
Do not rely on color alone—frozen beef can look grey even when it’s well done, and it can look pink even when it’s safe. Stick the probe in the thickest part of the meat. That’s your only boss here.
