According to the USDA, storing ground beef at 0 F will inhibit microbial growth. When ground beef warms above 0 F, bacteria thrive.
Over time, frozen water molecules travel from food to the freezer's side. Freezer burn occurs when frozen water molecules evaporate, dehydrating food
After a couple of months, frozen ground beef can lose quality. Only buy as much ground beef as you can eat within three to four months if you plan to freeze it.
Hot ground beef could lead other goods in the freezer to defrost, allowing bacteria to grow.
Unclean containers used to hold raw meat can transmit pathogens. These germs can cause sickness and death in large concentrations.
Freezing many pounds of ground beef as a solid block isn't dangerous, but defrosting the amount you need is complicated