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~3lb packs are perfect for meatloaf, makes for a few easy dinners. If you have a smoker, highly recommend smoking a meatloaf... satisfies a craving for brisket.
California beef on average was higher quality and less expensive than what I find in Texas. I don't know why.
Maybe it was our proximity to Harris Ranch.
We'd freeze the 10lb rolls whole to avoid exposing them to air. We'd go through a round in no time - I'd eat at least two pounds/day and my wife at least one pound.
We'd would roll up the open end like a bag of chips and use a chip clip to keep it shut. We'd keep it all in the same bag to reduce exposure to air.
Ziplock bags increase your per lb cost a bit too, suckers ain't cheap, and washing/reusing them is a recipe for funk
I'm completely shocked that ground beef can be 2.99/lb in California! That goes against my bias about prices there.
I've definitely been doing the big 10 pound rolls of ground beef. I have a developed by trial and error a pretty good way of dividing it up (after messing around WAY too much, weighing out ground beef in ziplock bags).
My method is - just cut the 10 pound roll in 3 parts, of 3.3 pounds each. Leaving the existing plastic on. Then take a circle of plastic from a cut-up thick ziplock bag. Put it on each of the cut ends, and secure with a silicone band (silicone bands last way longer than rubber bands, and are far more resistant to cold and heat).
Then I don't need to worry about freezer burn, and using 10 pounds of ground beef at one time.
Also, even if a don't need the 3.3 pound package, I'll always just bake some meatballs or patties of the leftovers. Nothing is wasted.