Next time you have to brown a large amount of ground beef (bison, turkey, pork) use a potato masher to break up chunks, spread it out and flatten it so it contacts the bottom of the frying pan. Works like a charm.
I have been browning meat for 30 years, breaking it up with wooden spoons, metal spatulas, and forks and never once thought of using the masher. I guess it was because the device was called a “potato” masher, not a “beef” masher. It makes me wonder what else is lying around the kitchen, waiting to be discovered as the perfect doodad for something I’ve been doing the hard way for decades?
Hope for the Rest of Us 