A fairly simple way to transform frozen meat from extremely hard to extremely pliable is to remove a package from your freezer and let it sit there until room temperature. However, is defrosting raw meat by leaving it out in the open for extended periods of time really the best option? It turns out that this approach may be more hygienic than you might think.
You are already aware that handling raw meat carefully is necessary to prevent bacterial growth and food-borne illnesses. But how you defrost frozen meat matters just as much as washing your hands and carefully preparing your chicken, beef, and other meats.
Learn how to defrost your meat safely and whether you’re endangering yourself or your food.
Method 1: In the refrigerator
“The safest way to defrost ground beef is to do so in the refrigerator for at least 24 hours,” Detwiler says. The refrigerator method is safest because it “keeps ground beef out of the danger zone, which refers to temperatures between 40 degrees Fahrenheit to 140 degrees Fahrenheit, where pathogens and bacteria can grow.”
In order to cook the meat thoroughly to a temperature of 160 degrees Fahrenheit, which is necessary to kill any lingering pathogens, Detwiler claims that the fridge keeps the meat safely cool and warms it sufficiently to defrost. “.
Place the package of frozen ground beef on a plate big enough to catch any potential drippings from the meat as it defrosts in the refrigerator. Place the plate on a low shelf in the refrigerator to “avoid the possibility of juices dripping onto other foods,” and then do the following. To completely defrost, the ground beef needs to be kept in the refrigerator for at least 24 hours.
Detwiler advises that if you don’t use the entire amount of defrosted ground beef right away, you can store the leftovers in the freezer as long as you do so within 48 hours of the initial defrosting. Detwiler advises thoroughly cooking the meat before freezing it again to provide additional protection against bacteria and pathogens.
Method 2: In cold water
You can defrost ground beef in a bowl of cold water if you need to defrost it but don’t have time to wait the full 24 hours. As long as the water is changed as it warms to room temperature, this method should take less than an hour.
Make sure the ground beef is sealed in a leak-proof container, such as a resealable plastic bag, before you defrost it in cold water. Set the plastic bag containing the frozen meat in a sink or a large bowl, fill it with cold water, and weigh it down with a heavy object, advises Detwiler. The meat is kept submerged by the weighing down, which is necessary to maintain a safe temperature for even defrosting.
Place the package in cold water and let it soak there for 20–30 minutes. The meat can then be “tested” for readiness by being gently prodded with your fingers after that. If you notice stiffness or ice crystals, give it more time (and another round of cold water) to work. Take the meat out of the water bowl once it has thawed, and cook it right away.
Method 3: In the microwave
You can defrost the ground beef in the microwave for the quickest method possible. With one important caveat, this method produces ground beef that is safe to consume, but you have to cook it right away.
“Remove all packaging, then place the meat on a plate. Use the microwaves defrost settings or set it at 50% power for two to three minutes, rotating and flipping the beef every 30 seconds, until it is fully thawed Cook right away and thoroughly until it reaches 160 degrees Fahrenheit, advises Detwiler.
One thing to remember: If you microwave beef to thaw it, don’t refreeze it. Storing the meat in the refrigerator to cook later is also not a safe choice because it has been exposed to high temperatures (and has thus spent time in the danger zone). Use this technique only when you are prepared to start cooking right away.
- Never thaw ground beef at room temperature. Some people believe that leaving frozen meat out on the counter for six to eight hours will do the trick when it comes to thawing it. Actually, this makes it too warm and promotes the growth of pathogens, according to Detwiler
- Never thaw ground beef using hot water. The same danger zone temperatures are present when thawing meat in hot water as they are when thawing it on the counter. The texture of frozen meat will be negatively impacted by the sudden shock of hot water, and as the water cools, the meat becomes vulnerable to dangerous temperatures. Additionally, the hot water might start to “cook” the meat, giving you a block of ground beef that is completely inconsistent and partially cooked on the outside but still frozen inside.
- Keep ground beef out of the freezer after four months. It’s easy to believe that ground beef can be stored in the freezer indefinitely. For the best quality, taste, and texture, the USDA advises using it within four months.
The safest method for defrosting ground beef is in the refrigerator, but it requires a full 24 hours. Put the frozen ground beef in cold water for an hour to get quicker results. The quickest method is to defrost the ground beef in the microwave, which takes just a few minutes, but you must cook the meat right away.
How to Quickly Thaw Ground Beef | The Know It All Guide | FYI
FAQ
How long can ground beef thaw on the counter?
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.
Is it OK to leave ground beef out overnight to thaw?
Though it might seem convenient, thawing meat on the counter is extremely risky. Brigman advises against defrosting ground beef on the counter or in warm water. While the inner layer of the food is still thawing, the outer layer will enter the danger zone and start producing bacteria quickly.
How long does it take ground beef to thaw at room temperature?
Start preparing your ground beef at least an hour beforehand. By doing this, you can guarantee that your meat will have enough time to thaw. Keep in mind that a larger package will take longer. It may take 2-3 hours to deliver a package weighing 3 to 4 pounds (1,400 to 1,800 g).