
- AskUSDA, United States Department of Agriculture
- The Big Thaw - Safe Defrosting Methods, United States Department of Agriculture, 2013
Bacteria are dormant in frozen meat, but start to become active as meat thaws. Leaving meat at room temperature for two hours or longer encourages the growth of bacteria and microorganisms that can make you and your family sick. Instead properly thaw frozen meat using one of the methods below.
Steps:
Meat Type
|
After Thawing, Use Within:
|
---|---|
|
1-2 days
|
Large cuts of meat (roasts, steaks, chops)
|
3-5 days
|
Refreezing:
Thawing meat in the microwave is possible and safe, but often results in uneven thawing and usually begins to cook the meat. This method works better with ground meat or small cuts of meat rather than large cuts of meat like roasts or whole chickens.
Steps:
Examples:
Meat can be safely thawed in cold - not hot - water. This method is quicker than thawing in the refrigerator, but requires more time management.
Steps:
Why Keep in Packaging?
Time: Larger packages of meat will take longer to thaw than smaller ones. Below are time estimates.
Meat Amount | Time to Thaw |
---|---|
Small packages (1 pound) | ~1 hour |
Large packages (3- or 4-pounds) | 2-3 hours |
Whole turkeys | 30 minutes per pound |
Meat can be cooked directly from frozen, depending on the cooking method and type of meat. In all these methods, use a food thermometer to ensure the meat reached a safe internal cooking temperature.
Cooking Method: