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?