How to defrost meat safely and quickly: methods

If you're looking to have a delicious home-cooked meal on a busy weeknight, keeping your freezer stocked with a variety of frozen meats is a great idea. From chicken breasts to sausages, well-marbled steaks, and ground beef, having them readily available can be a time-saver. In this article by SSP, we will answer all your questions about defrosting meat.

The safest method: refrigerator thawing

The best and safest way to defrost meat is by allowing it to thaw overnight in the refrigerator until it is completely thawed. This method works well for ground meat, poultry, and seafood which can be refrigerated for an additional day or two, whereas red meat such as beef, pork, lamb, and steak can stay good for three to five more days. While refrigerator thawing requires some advanced planning, it allows you to refreeze the meat safely, albeit with a potential loss of quality.

Defrosting in cold water

If you're short on time and don't have a microwave, you can use the cold water method. Place the frozen meat in a resealable plastic bag, removing as much air as possible. Fill a large bowl with cold water and submerge the bag, making sure to change the water every 30 minutes to maintain its cold temperature. Smaller cuts of meat, poultry, or seafood (around a pound) can thaw in under an hour, while larger quantities (around three to four pounds) may take two to three hours. Whole frozen turkeys may require approximately 30 minutes per pound for thorough thawing. Note that refreezing this meat is not recommended unless it is cooked first. You can utilize thawed meat by incorporating it into soup and stew recipes.

Microwave thawing for quick results

For the fastest thawing, the microwave comes to your rescue. Follow your microwave's instruction manual to defrost smaller cuts of meat suitable for complete cooking after thawing, such as chicken breast for a stir-fry or ground beef for tacos. Microwaves with a specific "defrost" setting are ideal, but if yours doesn't have one, you can use a lower power level, heating the meat in short bursts until thawed. Be mindful, as excessive heat or prolonged exposure can cook the meat rather than properly defrosting it. Regardless of the thawing method, it's crucial to cook the meat immediately after thawing.

Cooking frozen meat directly

In time-sensitive situations, it is safe to cook frozen meat without thawing it beforehand, with a few considerations. Ground turkey, solid cuts of chicken, and steak straight from the freezer can be cooked, although it may require around 50% more cooking time. Keep in mind that this method may not result in crispy skin or a perfect sear. Nevertheless, it serves as a reliable option when time doesn't allow for thawing. One cautionary note: avoid using the slow cooker for cooking frozen meat, as the thawing time can extend and potentially compromise food safety.

The dangers of thawing on the counter

Laying frozen meat out on the counter or attempting to thaw it in hot water is not recommended by the USDA. Leaving thawed meat at room temperature for more than two hours poses a risk as it may reach temperatures above 40 °F, allowing bacteria present before freezing to multiply.