45-50lb will be sufficiant

$2.49 per pound

Three (3) days is considered a maximum time to keep raw ground beef. It really should be used within a day or two of purchase. Freeze it immediately if it will not be used by then. Note that freezing old ground beef will not make it better. It should also be safe as long as the date on the package hasn't expired.

No. Freezer burn may appear as grayish-brown leathery spots on frozen food. Although undesirable, freezer burn does not make the food unsafe, merely dry in spots. Cut it away either before or after cooking the food.

Thanks to "Miss Vickies Pressure cooker page"

Meat is the muscle of the animal. There is usually some fat in there also.

I use the inside of 1 loaf of french bread per two pounds of meatballs.

Most recipes state that 1 pound of ground beef makes 12 tacos, so you would need about 8.33 pounds of ground beef to make 100 tacos. About 12 pounds. 1 pound makes a pack of 10 tacos, so multiply by 10 and you get 10 pounds. If you are making tacos for a group, always add a pound or two to be safe.

Uncooked = 2 days max. Cooked, maybe 4 days.
Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.
The general rule for cooked food staying in a fridge is three days max

5 points for a cup

For many of the recipes to the following you can go to snider.mardox.com and look at the recipe pages or you can google recipes. I'm sure I'm missing hundreds of thousands of things you can cook, but this will get you started Tacos Shepherds Pie Hamburgers Mexican Lasagne Hamburger Helper Salisbury Steak Mostaccoli Beef and Potato Burritos Burger Carrot Skillet Chili Soup Chili Enchiladas Hamburger Pie Hamburger Steak Hamburger Stroganoff Meatloaf Lasagne Beef Stroganoff Meatballs Spaghetti Sauce Taco soup

66 cents

If it's been frozen previously and thawed but not cooked you can only refreeze it if it's been maintained at proper temperature in between (40F or below). It must be wrapped well and as much air as possible expelled so it won't develop freezer burn. If the meat has been cooked it can also be refrozen following the same guidelines.

Mince is an easy and very versatile thing to use in cooking. It can be made into a basic or complicated curry, or mixed with onions and other diced vegetables. Alternatively browse the various jar sauces that are available - most can be used with mince.

No there is nothing wrong with this it just takes a little longer to cook it all the way through.

The answer to this question is completely subjective. In my opinion, if the meat looks slimy and smells bad, throw it out. However, if it's only a bit rancid, you could cook it thoroughly on a really high heat and then hide the flavor with curry or chili. This will kill off most of the bacteria and your stomach acid will do the rest. This is how they prepare meat in the tropics. You should take into consideration that the meat you buy in supermarkets is at least several weeks old. It will have been hung after slaughter (a bit of decomposition enhances the flavor), probably frozen and then defrosted before sold as fresh. Refrigeration slows down the decomposition so depending on how old the meat was when you bought it you could be looking at anything from 3 to 30 days. Use your nose. If it smells rotten, it is. Remember you can safely ignore the sell-by date as supermarkets can take the meat off the shelf and repackage it up to 3 times before you buy it. My advice is to buy from a local butcher. Avoid supermarkets. Ask the butcher where they get their meat. If they buy from a wholesaler, go to a decent local butcher.

There are approximately 28 grams per ounce, and 454 grams per pound.

Figure on 8oz. of meat per person, so that would be 25 pounds of meat to serve 50 people.

If you wanted to save a little money, you could probably go with 20 pounds of meat, if you increase the amount of other ingredients (such as onions, peppers, tomatoes, etc.).

no , it is not

What planet did you come from? Corned beef was corned for a reason. To preserve, back in the days when there was no such thing as a refrigerator. You can leave have a corned beef brisket in the fridge for 8 months past its expiration date and it will probably taste even better. The one that said no must be a hypochondriac or working for the FDA (who puts expiration dates on everything because it is law). Corning beef is to preserve it, not a steak you "woops left out" better throw the steak away...

Frozen cooked meat should be thawed under refrigeration and should not be left on the counter to thaw. Some portions of the meat will become warm faster than others and could support microbial growth. Quick thaws are OK (microwave, water bath), but should be done only if the meat is promptly re-heated and consumed.

I read somewhere that it is due to the blood in the meat.

brownish color and rancid odor. should be redish pink and smell fresh brownish color and rancid odor. should be redish pink and smell fresh