Beef, Thawing

Thaw uncooked beef in the refrigerator or in cold water. Never thaw beef at room temperature. Thawing by refrigeration requires planning ahead and most likely allowing a 24 hour thawing period. After defrosting raw beef by this method, it will be safe in the refrigerator for up to five days before cooking.

To thaw beef in cold water, leave the beef in its original wrapping or place it in a watertight plastic bag. Change the water every 30 minutes. For quick thawing of uncooked or cooked beef, use the microwave, but plan on cooking the meat immediately.

Thawing time will vary according to whether you’re thawing a whole roast or cuts and the number of parts frozen together. Use the Defrost or Medium setting, according to the manufacturer’s directions. Turn the roast and separate parts as they thaw taking care the meat does not begin to cook.

Foods defrosted by the cold water method or in the microwave should be cooked before refreezing, because they may have been held at temperatures above 40 ° F.

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