How to Defrost Meat (NOT In The Microwave) - Meat N' Bone

How to Defrost Meat (NOT In The Microwave)

· Updated Posted by Meat N' Bone

We have often discussed how frozen beef is abused on the supply side and demonized on the customer side. But let's assume you got ahold of some freshly frozen protein such as the one we sell, which comes vaccum sealed. There are proper ways to defrost meat without ruining it and we're going to show you how.

How To Properly Thaw Meat?

In an ideal world, you want to freeze quickly and thaw as slowly as possible. So the BEST way to thaw out meat is by leaving it on your refrigerator at a temperature of 40 °F or less. Most steaks and roasts will thaw out in a few hours, but a big roast such as a whole prime rib or a suckling pig or Turkey can take as long as 3 days. A good rule of thumb is, it will take a day for every 6 lbs.

Being closer to 40 °F is better. Your home refrigerator will usually be set at around 36 °F so either increase the temperature or place it close to the door. Note that some areas of the refrigerator are cooler than others. In this instance, you want to place your protein in the least cold area.

Foods thawed out in the refrigerator, which are properly vacuum sealed may be re-frozen. In fact, is it very unlikely you will even notice a change in quality.

How To Defrost Meat Fast?

What happens if you don't have the time to thaw your meat overnight (or you forget) and you need it for your next meal? 

The most common reaction is to leave the meat outside at room temperature while you do something else. You may even think leaving a frozen hunk of meat thawing out in the sun is a good idea. But NO, this is NOT a good idea.

You are better off just placing the vacuum sealed protein in a bowl of cold water, or even better, under running cold water from your sink.

The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.

Foods thawed by the cold water method should be cooked before refreezing.

Can You Defrost Meat In The Microwave?

No. Just don't. While the USDA deems it safe, this is a good way of destroying a good steak. First off, to thaw in the microwave you will need to remove it from the vacuum seal. Next up, the microwave.... well, they're microwaves (!), meaning it will defrost your steak by cooking it.

Moreover, by thawing the steak in the microwave it will be thawed out in the so-called "danger zone" temp, which is anywhere between 40 and 140 degrees Fahrenheit which will allow for contamination and exposure to bacteria.

So while you technically can defrost meat in the microwave, do you really want your amazing Meat N' Bone steak to be partially cooked and potentially bacteria-ridden? No. No you do not.

So stick to the tried and true "cold water" method or plan ahead!

Recommended reads:

Vacuum sealed is the new fresh!! (its also re-freezable)

Fresh vs Frozen = What's best?

 

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About How to Defrost Meat (NOT In The Microwave)

We have often discussed how Frozen beef is abused on the supply side and demonized on the customer side. Here's our expert tips on how to properly thaw meat.

Questions

What is the best way to thaw meat?

The best way to thaw meat is by leaving it in your refrigerator at a temperature of 40°F or less. Most steaks and roasts will thaw out in a few hours, but larger cuts such as a whole prime rib, suckling pig, or turkey can take as long as 3 days. A good rule of thumb is that it will take a day for every 6 lbs. Being closer to 40°F is better, so you may want to increase your refrigerator temperature slightly or place the meat close to the door where it is less cold.

Can I defrost meat quickly if I'm in a hurry?

Yes, you can defrost meat quickly by submerging the vacuum-sealed meat in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry, or seafood—about a pound—may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.

Is it safe to defrost meat in the microwave?

While the USDA deems it technically safe, defrosting meat in the microwave is not recommended. Microwaves defrost by cooking, which can partially cook your steak and compromise its quality. Additionally, thawing in the microwave exposes the meat to the 'danger zone' temperature range of 40 to 140 degrees Fahrenheit, which allows for bacterial contamination and foodborne illness risk.

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Can I refreeze meat that has been thawed?

If meat was thawed in the refrigerator and remains properly vacuum sealed, it can be safely refrozen. In fact, it is very unlikely you will even notice a change in quality. However, foods thawed by the cold water method should be cooked before refreezing.

Why should I avoid thawing meat at room temperature or in the sun?

Thawing meat at room temperature or in the sun places it in the 'danger zone' temperature range of 40 to 140 degrees Fahrenheit, which significantly increases the risk of bacterial growth and foodborne illness. This method can compromise both the safety and quality of your meat.

What temperature should my refrigerator be set to for thawing meat?

Your refrigerator should be set to 40°F or below for thawing meat. Most home refrigerators are typically set at around 36°F, which is ideal. If you want to thaw meat slightly more slowly to preserve quality, you can increase the temperature slightly or place the meat close to the refrigerator door where it is less cold.

How long does it take to thaw different sizes of meat?

Thawing time depends on the size of the meat. Most steaks and roasts will thaw in a few hours in the refrigerator. Larger cuts like a whole prime rib, suckling pig, or turkey can take as long as 3 days. A good rule of thumb is that it will take approximately one day for every 6 pounds of meat.

Should I remove meat from vacuum sealing before thawing?

For refrigerator thawing, you should keep the meat in its vacuum seal. For cold water thawing, the vacuum-sealed bag should be submerged in cold tap water. You should only remove meat from the vacuum seal if you are using the microwave method, though that method is not recommended as it can compromise quality and food safety.