The whole family is over, and you’ve got big plans for the grill. Maybe it’s a pack of ribeye steaks, or a whole chicken destined for the rotisserie. If you’ve been storing the main attraction in your freezer, you’ll need to make sure the meat is thawed before firing up the grill. There are risks that come with thawing meat if you’re not following the proper procedures.
Meat should never enter what the USDA calls the “Danger Zone” — anywhere between 40°F and 140°F. Bacteria will grow most rapidly within this temperature range, doubling in number in as little as 20 minutes. These microbes are naturally found in raw meat and can cause severe foodborne illness if allowed to spread. Bacteria within meat becomes dormant when frozen. Thawing meat brings them close to the “Danger Zone”. Not sure how to properly thaw frozen meat? Thanks to our friends at BBQGuys.com, let’s walk through four ways to thaw frozen meat so you’re prepared for the next barbecue.
Thawing in the Refrigerator
Pull meat from the freezer, place it on a pan or plate, then set that in the refrigerator. From there, the meat will defrost while remaining safely outside the “Danger Zone.” It’s important to set your meat on something that can catch its defrosted drippings because they’ll contain bacteria-riddled juices from the raw meat that you don’t want to contaminate the fridge. Depending on what you set the meat in, immediately wash or discard it once the meat has thawed.
Refrigerators should be set at or below 40°F — the lower end of the “Danger Zone”. Set up a hanging thermometer and check it every now and then. While thawing meat in the refrigerator is the easiest and safest, it is also the slowest method which requires planning in advance.
Give any cut of meat about 24 hours to fully thaw. Larger items like a whole chicken or turkey could require up to 3–4 days. Once thawed, meat should last a few days in the refrigerator before hitting the grill or heading back to the freezer if a change of plan occurs. This is the only thawing method that leaves food safe to be refrozen. However, doing so will likely cause some loss in flavor quality.
Thawing in Water
When it comes to throwing together a quick dinner for the family, you’ll need a much quicker way to defrost that meat. Water is your best friend in this instance, whether you choose to place meat under running water or submerge it in the sink or a bowl.
Running Water
- Meat should be in a completely sealed bag, so water does not flow in and out. The meat’s microbes will spread throughout the sink.
- Place sealed meat either in a bowl or directly in the sink, in a shallow amount of water.
- A constant, gentle stream of cold water will thaw the meat without bringing it above 40°F.
Submerging in Water
- Place the meat in a completely sealed bag to prevent bacteria from spreading in the sink.
- Fill the sink or a bowl with enough cold water to fully submerge the meat.
- After 30 minutes drain and refill the sink with cold water. Repeat until the meat has thawed.
It is important to use cold water, so the meat doesn’t creep too far into the “Danger Zone”. Also remember to change out the water every 30 minutes or it will continue to climb toward room temperature. You should cook and eat the meat immediately after thawing.
Thawing in the Microwave
Though microwaves defrost meat the fastest and are technically food-safe, we do not recommend this method. Microwaves will slightly cook some parts of meat, bringing those sections into the “Danger Zone,” leaving behind a warmed-over taste, and resulting in an uneven cook. In a major pinch with no other choice but to thaw meat using the defrost settings, cook it as soon as possible to kill the microbes that will be germinating. Do not refreeze or refrigerate meat thawed in the microwave.
Quick Defrosting Tray
A defrosting tray is a handy kitchen gadget designed to reduce the time it takes to defrost meat. These trays are made with food-grade aluminum which acts as a heat conductor for fast-acting thawing. Frozen meat should be placed directly onto the board without any plastic or other packaging. These trays are meant for thawing thinner cuts of meat such as fillets, steaks, or chicken breasts with a defrost time of 30-60 minutes.
How NOT to Thaw Meat
You now know how to safely thaw frozen meat, but let’s take a moment to look at 2 common thawing practices that should be avoided:
- Never thaw meat by leaving it out on the counter.
- Never Thaw meat in hot water.
Both methods pose health risks because they are bound to bring meat into the “Danger Zone” where microbes quickly spread. Leaving it on the counter removes the crucial element of temperature control, while hot water will send meat above 40°F faster than you would realize. Additionally, the USDA states that a piece of raw meat should not be left at room temperature for more than 2 hours, which is likely to occur when left unattended on the counter or in hot water.
Refreezing Thawed Meat
While it’s safe to refreeze meat thawed in the refrigerator, each refreeze negatively affects quality and flavor. Moisture is drawn out from deeper inside the meat each time you thaw and then refreeze which can lead to even more lost juices. Methods involving water and the microwave may give rise to a minor amount of bacterial growth, which happens quickly, so the meat should be cooked immediately.