You can buy small amounts of minced beef from the butcher or at the supermarket meat counter (don't be embarrassed to ask). If you buy it in larger packs, divide it into smaller meal-sized portions and pack it into freezer bags. Flatten the meat slightly in the bags to make stacking easier and so that it thaws more quickly.
Store meat in the coldest part of the fridge and, if raw, keep it away from cooked foods. Be guided by the 'use by' dates (or freeze in individual portions on the day of purchase); generally most diced meats, chops and steaks will keep in the fridge for 2-3 days.
Always trim off excess fat before cooking.
Most meat recipes can be frozen, so it is often worth making a larger quantity and freezing the rest for another day.
Nearly all of these recipes make two servings to enable you to save time by either keeping half for the next day or freezing one portion for the future.
Many require long, slow cooking, so you can prepare them in the morning and leave them all day to cook to perfection.
Place the meat on top of vegetables in the slow cooker as it cooks more quickly.
Use water, stock, wine, beer or fruit juice for cooking meat.
Remember to try to use vegetables in season for the finest flavour.