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I use it for all sorts of things usually process a large qty. then freeze in smaller batches as ready to go Taco meat or spaghetti meat etc. I do it in a stock pot because it would take forever to brown that much at a time in a fry pan and it is way lower in fat when boiled.

Has anyone prepared bulk Hamburger commercially? I have been preparing 10-20 lbs of burger at a time by boiling it and it works pretty well but I am always fighting clumps and spend much time chopping it up. is there a trick that restaurants use as it always seems to be super fine chopped? it...