How Long To Thaw A Beef Tenderloin?

How to defrost meat safely:

Please note, all of these recommendations come from the USDA’s Food Safety & Inspection Services.

# Refrigerator thawing (the best method)

Refrigerator thawing is our go-to method for defrosting meat. Although it necessitates some planning in advance, it is the safest method of defrosting. Additionally, using this method is safe for refreeze if you decide against cooking the thawed meat (note: using any other defrosting method is not safe for refreeze).

When thawing beef in a refrigerator, you merely put the meat there until it is thawed. Place the container on a plate to catch any juice or drippings that may leak out as the meat defrosts.

As you might anticipate, the temperature of the refrigerator affects how long something takes to thaw. When the refrigerator is set to 40 °F as opposed to 35 °F, food will thaw more quickly.

Smaller cuts, such as a pound of hamburger or steak, will thaw in a refrigerator in 8 to 9 hours. It may take longer for larger items like roast and brisket to cook for the full 24 hours.

This is our second favorite method of thawing beef. When we don’t have time to do refrigerator thawing or haven’t planned ahead, we use cold-water thawing instead. Thankfully, cold-water thawing is very easy to do.

Simply put, thaw frozen beef by submerging it in cold water in a bowl or pan. Make sure the water is cold, not hot.

Place the bowl under a faucet and let cold water trickle on it as the beef thaws to ensure the water stays cold throughout the process.

You can also switch out the cold water bath every 30 minutes if you don’t like the idea of leaving your oven on so that the water stays cold and the meat continues to thaw.

Make sure that the water stays cold. You don’t want to thaw beef in warm water. Warm water would help it thaw more quickly, but it also increases the risk of bacteria getting on the beef’s surface.

One pound of beef should be cooked immediately after defrosting for about an hour in a bowl of water.

Meat that has been thawed in cold water shouldn’t be refrozen.

As you try to thaw the beef, it usually starts to cook a little, making this method our least preferred. Only use this method if it’s a must.

Despite this, using a microwave to thaw food is the fastest option. Simply press the defrost button, keeping a close eye on your meat to prevent cooking.

Additionally, for food safety purposes, be sure to prepare the beef right away after microwave cooking. Meat that has been microwaved to thaw cannot be refrozen, in contrast to the refrigerator thawing method.

# Cook it frozen

Yes, you can cook frozen meat! You’ll love the results. We practically always do it with every beef cut.

In fact, some studies show that grilling steaks from frozen can be even better than traditional cooking methods.

The biggest thing to remember if you do this is that the cooking time will take approximately 50% longer

Use an instant read thermometer to closely monitor the temperature because the timing will be different from what you’re used to, to prevent overcooking or undercooking the meat.

Is it ok to leave meat out to defrost?

Meat should not be safely thawed on the counter. Do not thaw meat at room temperature.

According to the USDA, “perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.

The food may be in the “Danger Zone,” between 40 and 140 °F, where bacteria multiply quickly, even though the center of the package may still be frozen as it thaws on the counter. ”.

Can defrosted meat be refrozen?

If you used the refrigerator thawing method, you can only refreeze the meat if you changed your mind about what you were having for dinner. It’s important to note, however, that you may lose some of the meat’s quality if you do so.

For any other method, you must first cook the beef before refreezing it to prevent the growth of harmful bacteria. , depending on how you thawed the meat.

Why is it bad to thaw and refreeze meat?

Meat can be refrozen after thawing in the refrigerator, but there are two reasons why this isn’t the best option.

First, have you ever noticed that foods that are frozen don’t taste quite as good as those that are fresh? This is because freezing causes some cell walls to rupture, releasing moisture and slightly altering the product.

Second, due to harmful bacteria, there are numerous government safety regulations regarding the freezing and thawing of food in restaurants and other food-related businesses. In essence, whenever food transitions from frozen to thawed, it travels through the “Danger Zone,” defined by the USDA and FSIS as being between 40 and 140 °F.

The overall objective of a cook is to lessen the amount of time spent in the Danger Zone AND the number of times that food passes through this danger zone so that fewer bacteria can grow there. Food moves through the danger zone multiple times when it is repeatedly thawed, refrozen, or reheated and cooled, which can result in the growth of harmful bacteria.

Did you know that we have a whole ebook about beef that describes how to buy and prepare beef from the perspective of a farmer? Get it here.

If you’d like to keep up with our farm, we have a weekly e-newsletter where we share about farm happenings, beef recipes, and when our next beef will be available to order. When you sign up, you’ll get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer.

Other beef posts you’ll love

How Long To Thaw A Beef Tenderloin?

Frozen Beef Facts – Meat Minutes


How long does it take to thaw beef tenderloin?

The best way to thaw frozen meat is to leave it in the refrigerator overnight. Even though it takes a while, the gradual thawing ensures that the meat remains cold and safe (below 40 degrees Fahrenheit). Allow around 16 hours for a typical 3 pound roast.

How do you defrost beef tenderloin quickly?

Foods that are thawing in the fridge (at 40 °F or less) are still safe to eat. Use ground meats, poultry, and fish within one or two more days of thawing, and roasts, steaks, or chops of beef, pork, lamb, or veal within three to five days.

Leave a Comment