I learned long time ago, if you are freezing it, freeze it in a shape that can be used frozen.
For instance, I flatten ground meat into 1lb "patties" and don't freeze it as a roll. I can literally snap the patty in half if I want half a pound, and the increase in surface area means rapid thawing if I place it, still in its storage bad (ziplock usually, but vacuum seal sometimes), into room temp water.
For instance, I flatten ground meat into 1lb "patties" and don't freeze it as a roll. I can literally snap the patty in half if I want half a pound, and the increase in surface area means rapid thawing if I place it, still in its storage bad (ziplock usually, but vacuum seal sometimes), into room temp water.