What is the best way to thaw frozen meat?
Never thaw frozen meat on your countertop. Bacteria can grow quickly using this method. Always thaw frozen meats in your refrigerator for a couple of days (48 hours). This should be plenty of time for it to thaw and be ready for cooking. You may also thaw frozen meat by placing the package in hot water for several minutes. This method should only be used if you plan to prepare and consume the meat right away. Never re-freeze thawed meat. Not only is this not a safe practice, but the meat will be quite tough when cooked.
Many of us have encountered the solid block of frozen turkey on Thanksgiving morning or the packs of ‘meatcicles’ formerly known as frozen ground beef. The temptation may be to quickly thaw frozen meat in a vat of boiling water or leave it out on a counter at room temperature all afternoon. These two methods to thaw frozen meat are not acceptable. Hot water may partially cook the meat, rendering it flavorless and ripe for bacterial growth, and room temperature thawing can cause contamination. The best way to thaw frozen meat is refrigeration and time. Frozen meat will remain safe for quite a while, but the clock begins ticking once the thawing process begins. The first step when you begin to thaw frozen meat is to move the product, packaging and all, from the freezer. Inspect the meat for any obvious signs of contamination – discoloration, unusual odor, or compromised packaging. If everything appears to be okay, place the package in a refrigerator set between 35 and 40°F (approximately
