Fast and Safe Methods to Thaw Meat

Meat can be kept in the freezer for as long as a year. However, what’s the best way to thaw it safely? The USDA recommends doing so in the refrigerator, "where it stays at a consistent, safe temperature of 40 °F or lower."

But what if you forget to plan ahead and transfer it from the freezer to the fridge? What if you need to start cooking immediately and are faced with a frozen piece of meat? There are two safe methods to defrost it: using cold water or a microwave.

How to Defrost Meat Using Cold Water

This rapid-thawing approach, favored by the Mytour test kitchen, is the most delicate method and requires 15 to 30 minutes for approximately one pound of meat. For larger items like a whole turkey, expect a longer duration, roughly 30 minutes per pound.

Step 1: Prepare a Bowl of Water

Fill a large bowl with cold tap water (avoid using hot water, as it can promote bacterial growth and partially cook the meat's exterior).

Step 2: Seal the Meat in a Bag and Submerge It

Put the meat in a leak-proof resealable plastic bag and immerse it completely in the water.

Step 3: Allow It to Rest

Let it sit, replacing the water with fresh cold water every 20 to 30 minutes as it warms up. Once the pieces are thawed enough to separate, pull them apart. (This will speed up the remaining thawing process.) Continue until the meat is completely defrosted.

How to Defrost Meat in the Microwave

This approach is quick, typically taking 5 to 10 minutes, but it requires close monitoring. Otherwise, you risk partially cooking the meat, resulting in a tough and stringy texture.

Step 1: Take the Meat Out of Its Packaging

Check the package for the weight, then remove the meat. Place it in a dish that’s safe for microwave use.

Step 2: Switch the Microwave to Defrost Mode

Select the defrost setting or set the microwave to 20-30% power. You might need to refer to the owner’s manual to determine the correct code for the type and weight of the meat.

Step 3: Monitor It Closely During Thawing

Monitor the food’s progress regularly and remove it as soon as it’s thawed. For optimal results, place thinner cuts of meat in the center of the microwave, where they’re less prone to overcooking.

Step 4: Cook the Meat Right Away

To avoid bacterial growth, cook the meat immediately after thawing. This method is ideal for small to medium-sized cuts like chicken pieces, steaks, and chops. Larger cuts should be thawed in the refrigerator over a day or more.

What Not to Do When Thawing Meat

A common mistake is leaving meat on the kitchen counter to thaw, but this is unsafe. It can lead to bacterial growth and make the meat hazardous to consume.

Even if you're in a rush, avoid leaving thawing meat on a warm porch or patio, as it may seem convenient but is highly unsafe.

Common Questions Answered

• Can I refreeze meat after it has already thawed?

  Refreezing meat is possible, but only if it was thawed in the refrigerator. If thawed using cold water or a microwave, cook it immediately before refreezing to avoid bacterial growth. Note that refreezing may slightly affect the meat's texture.

• Is it safe to thaw multiple types of meat together?

  To prevent cross-contamination, always thaw different meats separately. Since thawing times vary, keep them in sealed bags to ensure safety and even defrosting.

• What’s the best way to thaw ground meat?

  For ground meat, use the cold water or microwave method for a quick and even thaw. Flatten the meat in its sealed bag before freezing to speed up thawing. If using a microwave, break it apart with a fork during defrosting for consistent results.