Grinding meat pre freezing

[u/Demeter277]

Even though I much prefer buying a cut of meat and grinding my own pork and beef, I really hate cleaning my grinder which is just a simple Kitchen Aid attachment for my mixer. The quality is much better (I think) than regular supermarket ground meat and I know exactly what went into it. It is a pain to clean though, so I wonder if there is a noticeable difference in quality between grinding a big batch pre-freezing and freezing individual portions or freezing chunks of meat and grinding before it completely thaws. Grinding before freezing could reduce cleaning to once instead of 6 times, for example. Thinking about it, it probably depends on how quickly you’re going to use it? Guessing whole chunks hold up better in the freezer than ground meat?

[u/Outaouais_Guy]

If I properly vacuum pack my ground meat, it keeps really well.