We like to purchase meat in bulk at the restaurant supply places and then vacuum seal in smaller chunks. Had the remaining two ribeyes we purchased about a year ago ($3.99/lb) - ground them up with a few chicken tenders. The meat was still perfect - a testament to vacuum sealing. These were among the best burgers we've made ever.
The meat was as red as the day it was packaged - the steak was thawed, then cut into chunks and freshly ground in a KitchenAid.
Grilled asparagus and potato wedges (not shown)
Topped the burgers with smoked Gouda, pickled jalapeno, onion, and tomato - the burgers still tasted like the original ribeye steak, but were butter tender.