One thing that I did for a while was make a menu plan for the week. Starting with the items I already had. Then I would fill in with items from the grocery store. When I would arrive home from the grocery I would take out my meat for the week and put in the crisper drawers in the fridge. I would do this on Sat afternoon. I don't usually cook on Sunday. Then during the week I would prepare the food as it thawed out for example the thin steaks would thaw before the block of hamburger so the steaks might be on Monday and the hamburger on Thursday. This seemed to work for us because of the conditions in our home. If your fridge is not as cold etc. You may want to do it twice a week. by using the crisper drawers we had several advantages any leaks wouldn't contaminate other items. Since all the drawer held was raw meat. And by putting my raw veggies on the shelf where I could see them I was more likely to eat them before they went bad.
Now I don't have a freezer full of beef. We quit buying a half of a cow because hubby and I both have problems with Cholesteral. So these days we are eating much less meat only about 3 days a week and then its likely to be some lean ground turkey for spahetti and such. so these days we tend to defrost in the microwave just before cooking.
hope this is helpful to you
tracy in va
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