I know I’m not supposed to thaw meat on the counter, but how should I thaw meat safely?
You can safely thaw meat that has been purchased, handled, transported, and stored in a safe manner.
The quality of properly handled meat kept in a freezer at 0°F will deteriorate over time, but it will always be safe to consume. Freezing meat keeps bacteria in a dormant stage. However, once thawed, these bacteria can become active again.
Never let meat sit out of the refrigerator or on the counter to thaw for longer than two hours. In the summer, reduce this time to 1 hour. Never defrost meat in hot water.
There are 3 Safe Ways To Defrost Meat:
- In the refrigerator
- In cold water
- In the microwave
Thawing in the Refrigerator
Thawing in the refrigerator is safe as long as the temperature is between 34 and 40 degrees Fahrenheit. When defrosting meat, place a plate or pan underneath to catch any drips before they land on your food, especially if you plan to eat it raw.
After thawing in the refrigerator, ground meat should be used as soon as possible. Once meat has been frozen and thawed, it will deteriorate more rapidly than if it had never been frozen. Whole meat cuts (chops, roasts) will remain useable for another 3-5 days in the refrigerator before cooking.
Without cooking, defrosted meat can be refrozen, though some of its quality might be lost. The USDA advises cooking meat that has been previously frozen and then thawed using other methods.
Thawing in Cold Water
Meat can be safely thawed in cold, not hot, water. Make sure to thaw meat in a container or bag that won’t leak. The bag should be submerged in cold water, with the water being changed every 30 minutes to keep it cold. It’s crucial to keep the meat away from the 70° to 100°F zone where food spoils.
After defrosting, refrigerate or cook promptly. Unlike meat that has been thawed in the refrigerator, meat that has been thawed using cold water requires cooking before refreezing.
Thawing in the Microwave
Meat can also be safely thawed in the microwave, although it may be more difficult to retain meat quality, especially if the microwave power is set too high.
Before microwave defrosting, remove store wrap and foam trays. Low-power thawing allows the meat’s center to be reached by the microwaves. Most microwaves have a “thaw” setting and may offer suggestions for timing and turning patterns to preserve the quality of the meat. Meat that has been microwaved to thaw should be cooked right away.
How long should you keep meat in the fridge or freezer?
FAQ
How long after defrosting beef should it be cooked?
Cook meat and poultry products in the following time frames once they have been defrosted: Ground meat, stew meat, poultry, and seafood should all be prepared within one to two days. Red meat cuts (such as roasts, chops, and steaks of beef, pork, or lamb) should be prepared within 3 to 5 days.
Can you unfreeze beef and put it in the fridge?
The best way to safely defrost meat is to leave it in the refrigerator overnight until it is completely thawed. Ground meat, poultry, and seafood can all be kept in the refrigerator for an additional day or two after they have been thawed, while red meat (beef, pork, lamb, and steak) can be kept for an additional three to five days.
How long does defrosted food last in fridge?
When food has thawed, cook or consume it within 24 hours. The safest place to defrost food is in the refrigerator. Do not refreeze it.