Who doesn’t love to save a few dollars on their grocery bill? The best way to do that is to stock up on protein (like chicken, ground beef, steaks, and fish) when they’re on sale. The next time you see a deal, grab a few extra packs and stick them in the freezer. When ready to use, take the meat out to defrost. Just make sure to do it safely.
Using one of these six defrosting methods will make sure the meat stays within the USDA temperature guidelines. Bacteria may grow when the meat is between 40 – 140°F which is why the one method to not defrost meat is on the countertop.
The Refrigerator
This is the tried and true method and probably the safest way, but it requires planning. Estimate at least one day to defrost any type of meat. Larger cuts will take more than 24 hours. Make sure to place the sealed package on a plate to capture any juices that may leak. This is the only method where the meat does not have to be cooked immediately after thawing. Most cuts of meat will last at least 3 days.
Place in Cold Water
This method is quicker than using the refrigerator however, it does require more attention. Submerge the packaged frozen meat in a pot or large bowl of cold water. The package should be completely submerged and sealed tightly so no water comes in contact with the meat. Every 30 minutes, change the water to make sure it stays cold. Once the meat is thawed, cook right away. Do not substitute hot water instead of cold to try and speed up the process. It may cause bacteria because the hot water causes the outside of the meat to start cooking.
According to the USDA , a 1 pound package of meat will thaw in about an hour. It could take up to 3 hours for a 3-4 pound package. Larger cuts (like a whole chicken) can take up to 30 minutes per pound.
Use the Microwave
This isn’t an ideal method, but good if you’re in a pinch. Many new microwaves have a setting for defrosting chicken and other types of meat. Start with those but watch the meat closely. If there is no pre-programmed setting, set the power to 50% and place on a microwave-safe plate for 2 minutes. Flip the meat. Place back in the microwave set to 20% for one-minute intervals checking the meat each time until thawed.
Microwaving meat doesn’t actually defrost it, rather starts to cook it and may cause the meat to become rough. Once it has been defrosted, cook right away. This works best for meat that is not on a bone.
On Aluminum or Stainless-Steel Pan
Realize around lunchtime you didn’t take the meat out of the freezer? Try thawing the meat on an aluminum or stainless-steel pan. It’s a quick and safe way to defrost meat. There is a long technical explanation behind this, but the short story is that the metal contains atoms that move and enable ambient heat to be transferred into the meat.
Take the protein out of the package and place on the pan. Cover the pan with plastic wrap. Flip the meat roughly every 30 minutes. If the meat is vacuum sealed, no need to take it out of the packaging. Just place the sealed meat on the pan and turn as needed to evenly defrost.
This works best for things like chicken breast, chicken thighs, steak, fish, or pork chops. Basically anything flat where the entire surface comes into contact with the pan.
In An Instant Pot
If making a meal in the Instant Pot, the meat can be cooked frozen. According to the manufacturer, it may require a few more minutes for the pot to come to pressure and cooking time. This works best if the meat has been cut into smaller pieces.
Cook It From Frozen
The USDA says you can cook frozen meat without thawing. To do this, though, 50% longer needs to be added on the cooking time. We would not recommend this method though. Typically the texture of the meat changes becoming tough and stringy when cooked.