How to Thaw Frozen Meat Safely

The safest, simplest way to thaw frozen meat is in the refrigerator. For faster thawing, use cold water with the meat in a leakproof package, or use the microwave and cook immediately afterward. Don’t thaw meat on the kitchen counter.

A little planning makes frozen meat much easier to use. Instead of deciding what to thaw at dinnertime, choose tomorrow’s dinner when you’re putting away tonight’s dishes.

Refrigerator thawing: the easiest everyday method

Place the packaged meat on a tray or in a container to catch any leaks. Keep it on a lower refrigerator shelf, away from ready-to-eat foods.

Your refrigerator should stay at 40°F or below. Small packages may thaw overnight, while larger cuts can take several days. Allow extra time rather than relying on a single timetable for every cut.

Cold-water thawing: for a shorter timeline

Keep the meat in a leakproof bag and submerge it in cold tap water. Change the water every 30 minutes so it stays cold.

Cook the meat immediately after it thaws. Don’t use warm or hot water to speed things up.

Microwave thawing: when dinner can’t wait

Use your microwave’s defrost instructions and cook the meat immediately afterward. Microwave thawing can warm or partially cook some areas before the rest has thawed.

Why not thaw meat on the counter?

The outside can warm into temperatures that allow bacteria to multiply while the center is still frozen. A frozen middle doesn’t mean the entire cut has stayed safely cold.

Can you refreeze thawed meat?

Meat thawed in the refrigerator can generally be refrozen without cooking, provided it has been handled safely and remains within its recommended refrigerated storage time. There may be some loss of quality. Meat thawed in cold water or the microwave should be cooked before refreezing.

What’s the easiest habit to build?

Move your next meal’s meat to the refrigerator ahead of time. Your future dinner-making self will appreciate it.

Food-safety reference: USDA FSIS, “The Big Thaw.”