Not removing air when you seal your freeze bag

The most crucial ground beef freezing, thawing, and cooking advice revolve around preventing freezer burn. When anything containing moisture is exposed to air, it might freeze burn, which is a form of dehydration (via Inverse). In actuality, the procedure resembles evaporation quite a bit. Ground beef exposed to the air in your freezer will gradually lose moisture, much like a bowl of water would over time in your refrigerator.

According to Inverse, exposed surface area and air inside a container or bag are the two main factors to take into account while attempting to prevent freezer burn. One method to reduce air exposure within the bag is to tightly wrap ground beef in plastic before putting it inside the bag. By minimizing surface area, freezer burn can also be avoided. Ground beef should be consumed more rapidly than non-portioned ground beef since pre-portioning improves surface area while still being a useful meal preparation technique. Utilizing a vacuum sealer is another powerful method of preventing air exposure. FoodSaver claims that its vacuum seal technique can keep meat fresh for two to three years, which is around two to four times longer than conventional storage methods. PacFood claims that its vacuum seal system can keep ground meat fresh for one year.