It’s always a good idea to have some frozen meat on hand for quick weeknight dinners. When it comes time to use that pack of chicken thighs or ground beef, defrosting it is (often) the first step. Ahead, food experts share how to defrost meat safely.
The important thing to keep in mind when you’re defrosting meat is the “danger zone.” According to the USDA, the temperature danger zone is between 40°F and 140°F. When your meat is at this temperature for too long during the defrosting process, harmful bacteria like Salmonella and strains of E. coli can grow rapidly. Even food that looks or smells fine can contain these bacteria, so following food safety guidelines is essential.
The safest method of defrosting requires a little bit of planning ahead. But if you forgot to take tonight’s protein out last night, you’ve still got a few options. Your microwave or a bowl of cold water can also be used to thaw your meat quickly and safely.
Keep reading to find out what experts say about defrosting meat, cooking frozen meat, and the common defrosting method you shouldn’t use. If you’re looking for more food safety advice, read up on how to store leftovers safely and the common mistake you’re probably making with your produce.
What's the safest way to defrost meat?
The absolute best method for defrosting meat safely is overnight in the refrigerator until it is completely thawed. Once thawed, ground meat, poultry, and seafood can keep well in the refrigerator for an extra day or two, while red meat (beef, pork, lamb, and steak) stays good for three to five more days. While opting to defrost meat in the refrigerator does require advance planning, it gives you the extra bonus of being able to refreeze it safely (though you may experience some loss of quality).
Can you defrost meat in cold water?
In just about an hour’s time, this method will quickly and properly defrost meat without a microwave, though it does require you to be more hands-on. Place your frozen cut of meat in a resealable plastic bag, squeezing out as much air as possible. Fill a large bowl with cold water and submerge the bag in the water. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat. Smaller cuts of meat, poultry, or seafood (about a pound) can thaw in an hour or less; larger quantities (three to four pounds) may take two to three hours. Estimate about 30 minutes per pound for thawing whole frozen turkeys. We don’t recommend refreezing that meat once it’s been thawed, unless you cook it first. Tip: Use your thawed meat to make big batches of soup and stew recipes!
What's the fastest way to defrost meat?
Learn how to defrost meat in the microwave and you can have prepped protein in under 10 minutes — really. This method works best for smaller cuts of meat that will be cooked all the way through after thawing, like chicken breast for a chicken stir-fry or ground beef for tacos. Read up on your microwave’s instruction manual to learn the best way to defrost a specific cut of meat according to the microwave’s settings. If your microwave doesn’t have a “defrost” setting, set it at a lower power level and run in short bursts until the meat is thawed. Be careful, though: Cooking at too high a heat or for too long can actually cook the meat instead of defrosting. No matter what, as soon as you’re done thawing, cook the meat right away.
Is it ever OK to cook frozen meat?
When you’re really in a pinch, you don’t have to thaw frozen meat before cooking. Believe it or not, it’s safe to cook fresh-out-of-the-freezer blocks of ground turkey, solid cuts of chicken, and bricks of ice-cold steak. The meat will take longer to cook (about 50 percent more time), and it’s not ideal for achieving golden-crispy skin or a perfect sear. However, it’s an option that’s always there for you — even when perfectly thawed protein isn’t.
Just avoid cooking frozen meat in the slow cooker — it can spend too much time thawing and become unsafe to eat.
Is it OK to thaw meat on the counter?
While there are sources that claim you can thaw frozen meat in hot water or simply leaving it out on the counter, the USDA says this isn’t safe. Any piece of thawed meat should not be left at room temperature for more than two hours. If the meat begins to thaw and it becomes warmer than 40 °F, bacteria that may have been present before freezing may start to multiply.
