Housekeeping · Kitchen food safety

Three safe ways to thaw frozen meat

Choose refrigerator, cold-water or microwave thawing; avoid leaving perishable meat at room temperature.

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Meat can warm at the surface while the center remains frozen. These methods follow USDA Food Safety and Inspection Service and FoodSafety.gov guidance. Check product-specific thawing and cooking directions where provided.

Your try-it-at-home checklist

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When time allows, thaw meat in a refrigerator kept at 4°C (40°F) or below. Contain drips so raw juices cannot contact other foods.
Allow enough time: depending on the size and food, refrigerator thawing can require a full day or longer.
For faster thawing, seal food in a leak-proof bag, submerge in cold tap water, and change the water every 30 minutes.
Cook cold-water-thawed meat immediately; cook it before refreezing.
After using a microwave defrost setting, cook the meat immediately because some areas may have warmed or begun to cook.
Never thaw on the countertop, in hot water or in a car. Follow any package-specific instructions and verify safe final cooking temperatures.

Your try-it-at-home checklist

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