Pick your Packaging

Ground beef is available in a variety of packaging that can extend the shelf life and improve storability. If you’re lucky enough to have options, here’s how you choose the right one for your needs:

Overwrapped packaging is the most traditional method, where the beef is plastic wrapped to a styrofoam tray. This form of packaging allows small amounts of air to pass through the plastic resulting in the most perishable method of wrapping. Use overwrapped beef by the Best Before Date or freeze by adding a second layer of plastic or putting it in a zip top bag and forcing the air out.
Modified Atmosphere Packaging (MAP) is when the air around the beef is modified with C02 to prevent bacterial growth and an airtight seal is created, increasing the shelf life. It is also less messy to open and easily stackable in the fridge. Don’t freeze ground beef in MAP containers because it will freezer burn. Transfer meat to a plastic bag first.
Tube packaging is great if you plan on stocking your freezer. The heavy plastic wrapping keeps air away from the meat, preventing oxidization and freezer burn. The meat might have a purplish tinge when you open it but it will quickly turn red.
Vacuum packaging removes all air from the wrapping allowing the beef to stay fresh the longest. This leak-proof method of wrapping is also freezer ready.

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Big-Batch-Beef-Cheddar-Sheet-Pan-Omelette

Big Batch Beef and Cheddar Sheet Pan Omelette

This big batch recipe makes a great breakfast-for-dinner or just freeze ahead for a grab-and-go breakfast sandwich that’s fast, nutritious and delicious!

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Course: Breakfast, Main Course

Preparation: Bake

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Author: Andrea Buckett

Ingredients

1 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp onion powder
1/2 tsp salt
1 green pepper, diced
12 eggs
1/2 cup milk
1 cup grated cheddar cheese

Imperial – Metric

Instructions

Cook ground beef, thyme, onion powder, salt and green peppers over medium-high heat in a large skillet, breaking up the ground beef with a wooden spoon, cook for 10 minutes, stirring occasionally, until the beef is browned and fully cooked. Drain well and set aside.
In a large bowl, whisk together, the eggs and milk. Spray a rimmed 16 x 11-inch baking sheet with non-stick spray and line with parchment paper.
Scatter the beef and pepper mixture on the prepared baking sheet. Carefully pour the egg mixture over the beef mixture. Scatter the grated cheese on top.
Carefully transfer the baking sheet to a 350˚F (180˚C )oven and bake for 15 to20 minutes or until the egg is set in the middle – it should be firm not wiggly in the centre. Remove and cool slightly.
Cut into 12 squares and serve on toasted English muffins or burger buns or cover and refrigerate for 3 days. Or to freeze, wrap each square in parchment and store in sealed container in the freezer for up to 3 months. To reheat: place each square in the microwave for 35 to 45 seconds on HIGH.