How to Thaw Meat Fast

You’ve returned home and realized you forgot to thaw something for dinner. You take a package of frozen meat and quickly thaw it in hot water. But is this safe? What if you remembered to take food out of the freezer but forgot and left the package on the counter all day at work?

Whether you are in a hurry or just don’t want to spend a lot of time in the kitchen, these hacks are perfect for you.

There are a few options for quickly Thawing Frozen Meat. Smaller cuts of meat can defrost in cold water in about an hour, and a microwave speeds up the process even more. Frozen meat can also be cooked safely. A few tips and tricks will ensure that the meat is safe to eat using any of these methods.

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Save Time!

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Preparing for the Freezer

While this step is optional, it is beneficial and can save time. When you get home from the store, remember to remove the meat from the Styrofoam and discard the moisture pad from underneath.

That extra packaging frequently freezes onto the meat and makes that side difficult to defrost, so removing it ahead of time gives you an advantage when it’s time to defrost.

If you’re freezing steak, you can separate them and freeze them laying flat next to each other. If they’re not touching, they will defrost more quickly.

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Here Are 4 Safe Ways to Thaw Meat

Method 1: Defrost in the Fridge

Defrosting meat in the refrigerator takes the longest but is the safest method, resulting in evenly defrosted meat cuts. This method is hands-off and it doesn’t matter what kind of packaging the meat is in.

The constant temperature in the fridge lets the meat defrost slowly and evenly, which results in a good texture and taste after cooking. Additionally, the cold protects it from the “danger zone” for bacterial growth (between 40 F and 140 F).

Use a plate under thawing meat to make sure dripping does not spill on foods, especially foods to be eaten without additional cooking.

After thawing in the refrigerator, ground meat should be used as soon as possible. Once the meat has been frozen and thawed, it will deteriorate more rapidly than if it had never been frozen. Whole meat cuts (chops, roasts) will remain useable for another 3-5 days in the refrigerator before cooking.

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Always Use Cold water

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Method 2: Thawing in Cold Water

For those who need food tonight without a microwave or do not wish to use one, one of the best options is cold water. The method works best with small cuts of meat, such as steaks, chicken breasts, ground beef, and pork loins. Follow these simple steps for thawing in cold water:

• First, remove the meat from the packaging and place it in a clean, sealable plastic bag.
• Next, check for leaks and press out as much air as possible before sealing because excess air will cause the bag to float and the meat to take longer to thaw.
• Then, place the bag in a bowl of cold water.
• Change the water every 30 minutes until the meat has thawed.

One pound of frozen meat will usually thaw in 30 minutes and shouldn’t take more than an hour. You can separate the individual pieces or cuts of meat as soon as they are thawed enough to pull apart to speed the process.

If you’re thawing more than a pound of meat, divide it among several bowls of cold water.

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Method 3: Thawing in the Microwave

Meat can also be safely thawed in the microwave, though maintaining meat quality may be more difficult, especially if the microwave power is set too high.

Before defrosting in the microwave, remove the store wrap and foam trays. Thaw on low power to allow microwave energy to reach the center of the meat.

Most microwave ovens have a “thaw” setting and may recommend a time and turn schedule to prevent meat quality loss. Meat that has been thawed in the microwave should be cooked right away.

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Use the Thaw Setting

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Method 4: Cook Without Thawing

When you’re really pressed for time, 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 meat.

The meat will take longer to cook (about 50% more time), and the skin won’t be golden-crisp or sear perfectly, but this is still an option that’s always available – even when perfectly thawed protein isn’t.

Do Not Use These Thawing Methods

Do not thaw your frozen meat at room temperature or in a cool place such as a garage, basement, or outdoor area. Don’t thaw meat in hot water or leave defrosted meat out at room temperature for more than two hours-refrigerate it right away.

Meat that has been left above the refrigerator temperature will begin to grow bacteria that can cause food poisoning. The exterior of the meat may reach the danger zone while the interior remains frozen. 

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Frequently Asked Questions (FAQs)

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Quick Tips

• Never thaw frozen meat on the counter or leave it out of the fridge for more than two hours. Reduce this time to one hour in the summer. It is also not a good idea to defrost meat in hot water.
• Meats frozen in smaller or single portions thaw faster than cuts packed tightly together.
• When thawing a large piece of meat, place it on top of a generous pad of paper toweling to catch any condensation.
• Always cook the meat immediately after thawing to ensure it reaches a safe internal temperature.
• If you use the microwave method, cook the meat right away as some areas might start to cook during the defrosting process.
• Remember that the best and safest method for thawing meat is to plan ahead and allow it to thaw slowly in the refrigerator. This may take several hours to overnight, depending on the size and thickness of the meat, but it ensures safe and high-quality results.

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