If you do get a bargain on bulk beef, I highly recommend the following: vacuum pack, sous vide cook, ice water bath and freeze.
Home vacuum packing is very reasonable these days. If you buy beef in bulk, cheaper cuts taste better than steak cuts with sous vide cooking. And once cooked and frozen can last up to a year. Sous vide really holds on to the beefy flavor and odor.
To start with, here is a primer on how to cook sous vide meat.
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
Since most people aren’t going to shell out for a cooker to keep their water temperature at 135F for a couple of hours, it’s best just to use a candy thermometer and check your water every 5 minutes.
If you figure your stored meat is to last for more than six months, you might salt it or add a few drops of rosemary extract prior to sealing.
Cook - Chill - Freeze - Reheat
Season and vacuum several batches of food and cook them all together to save time. Beef, pork and lamb all cook at 135F.
When they’ve finished cooking, quick chill the pouches in an ice water bath (half ice/half water) for at least 30 to 45 minutes.
Label with contents and date and freeze for up to one year.
Reheat the cooked food from a thawed or chilled state at the sous vide temperature for 45 minutes per inch of thickness. If reheating from frozen, allow an additional 30 minutes.
Sear or sauce the food, as usual, if desired.
A personal favorite of mine is stew beef, a 5lb bulk tray split into 1lb vacuum bags. After cooking it still looks rare, but is very tender and flavorful, as well as being ready for many beef recipes.
Thanks! Might try that.
What I usually do is buy like roasts (or sometimes steaks). If it’s a roast or two, cut it into strips then wrap it in saran wrap getting ALL the air out.
That way I’m all set up for like stir fry or even take them out the night before and charBq em.
I’ve used meat frozen for 2 years or more and as long as the air didn’t get to it, it’s good. Toss a tsp of horseradish in there and nobodys gonna know the difference.