It is safe to freeze beef and eat it at a later date. However, some food specialists advise against this because the quality of the meat changes once it freezes.
Typically, beef has a better flavor and texture when it is frozen and then cooked rather than the other way around. If cooked beef is frozen, thawed and served cold, the texture tends to be mushy, and the meat becomes watery. If the beef is heated up, it tends to dry out. Frozen cooked beef is satisfactory if cut into small pieces and, while still partially frozen, added to another dish toward the end of the cooking time. This works in recipes such as soups, stews and stir fries.