Putting up a 6 month supply of burger

 My freezers have been empty of beef for some time. Not purchasing pre-ground beef now for years has recently been proven out. The Pink slime issue. Well after a long stint out of action and an empty freezer it was time for a meat order.
With Fathers Day coming many stores are doing beef sales. Safeway was having a pretty significant sale. As I laid awake wondering just how I was going to grind the beef up I asked for God to help me out with it. Early morning visit to the store proved Him out. Walking up to me was a butcher and as he approched I told him how I did not want to clear his shelve of the meats. Telling him my intentions of grinding up the bottom round roasts he said that he had large 20+ pound muscles uncut. Telling him I was going to purchase at least three of them he suggested that he grind it for me. He was the manager of the department the head butcher. He assured me the grinder only did beef, that he would triple grind the meat and keep the muscles separate from each other! All these years grinding it on my own girls. He had it all ready in twenty minutes.

I thanked him telling him that had never been offered to me before. Telling him of how he was an answer to prayer and how I had done this on my own for 30 years, he said..."I love God too, I am a Christian". What a cool thing to occur. The harder part of the job was done for me. Dove helped me unload it to chill down while I went off to Physical Therapy.

 Our 25 year old refrigerator is doing great out in the garage.

Remember do with out or by the best you can afford, it will pay off in the long run.

 Chicken was also at .99 a pound any cut. So go for the more expensive cuts or what you will use most.

 Spent $211. 

saved over  $300! 

Plus 20 cash coupons for the next visit.

 Get ready to put up burgers.

Cover your scale with plastic wrap

and set to tare

 Most scales will have this function, it zeros out the scale.

 Each quarter patty is 4.oz

After a while you almost get the exact amount each time. 

KEEP MEAT COLD 

work fast

 This is my method of using a large box of wrap. 

Once cut the tail is the right length to wrap up over.

 This is the first meat order I have done using my new freezer inside. It is so wonderful to freeze it here, then move it out to the deep freezer. This refer has a temp control it was set real low to flash freeze.

 A word about food handling. Use gloves, change them when you would of normally had to wash hands. Do not contaminate the kitchen by touching anything with the gloved hand. Yes I use several of them for a job like this.

 There are two more of these just goes to show the savings here.

 Once frozen peel off the plastic on top and invert the pan, the patties will fall with the plastic that was on the bottom exposed. Peel it off and use a kitchen mallet to knock apart. Freezing in patty form is so convenient. Look to commercial sales for ideas. I loved using the re-purposed muffin bag.

 A good 20 pounds of steaks are also put up to par freeze. 

I think there are four trays of these.

 Putting up one pound bags

 Use a rolling pen to flatten out and they thaw in just a few minutes.

These are the steaks and 10 of the 15 one pound bags.