Kick the Brick: Just Say No to the Frozen Ground Beef Brick
We’ve all been there. Dinnertime arrives with no meat ready to go and no great prospects for dinner. That frozen brick of ground beef that has been sitting in your freezer will never be defrosted by dinner. You know that feeling when you forgot to thaw ground beef. Then the panic sets in on how to quickly thaw ground beef. What a hassle.
Look no further, Pound of Ground beef Crumbles is here to save the day!
New Pound of Ground® frozen, uncooked beef is ready when you are. No defrosting or thawing is required. Made from 100% pure, all-natural* uncooked ground beef, Pound of Ground Crumbles® is simply quick-frozen into small pieces because small things cook faster. With Pound of Ground, there’s no need to thaw before cooking. Pound of Ground Crumbles stores frozen, pours freely and cooks in less than 10 minutes.
You can “kick the brick” now that Pound of Ground no-thaw ground beef is here!
With Pound of Ground Crumbles no-thaw ground beef, you never have to worry about defrosting ground beef. Simply buy it frozen, store it frozen, and cook it from frozen in less than 10 minutes — which is just as fast as fresh meat cooks.
You even can avoid the problem of when you do remember to thaw the ground beef but your plans change during the day. With Pound of Ground® Crumbles® frozen ground beef, you can avoid ending up with the ticking time bomb of defrosted meat in your fridge that you now have to use.
So how do you make Pound of Ground?
1.) Pour. Heat a non-stick pan on medium heat and pour frozen Pound of Ground directly from the package into the pan.
2.) Cook. Cover with a lid and stir beef occasionally until browned. Cooks in under 10 minutes.
3.) Season. Stir, drain and complete your homemade meal.
Keep a box or two of new 100% pure, all-natural Crumbles ground beef in your freezer so you can make a real homemade dinner like tacos, spaghetti chili and more any night – with no defrosting or planning ahead.
* Minimally processed, no artificial ingredients.
Written by Sarah Meyer