How to Defrost Meat Fast

Congrats on shopping your freezer. Maybe you’ve planned ahead and have plenty of time to defrost it. Or maybe you need to thaw that food ASAP. Read on to learn how to defrost meat quickly and safely.

Is It Okay to Thaw Meat On the Counter?

Whatever you do, don’t thaw food on the counter – doing so puts you at risk for foodborne illness. According to the USDA, when meat reaches 40 degrees F, it enters the food "Danger Zone," where bacteria can multiply and make it unsafe to eat. This can happen if it's been sitting at room temperature for over two hours.

If You Need Meat Defrosted Immediately: Thaw Meat In the Microwave

Pros: this method takes just a few minutes.

Cons: the microwave thaws very unevenly, and might cook some areas of the meat.

How to Thaw Meat In the Microwave

1. Place meat on a microwave-safe plate. Remove the meat from its original packaging; the chemicals in the packaging could leach into the food during microwaving.
2. Microwave at 30-50% power. Follow the manufacturer’s directions for defrosting the meat, if there are any. If not, set your microwave to a lower power level. The larger the piece of meat (if you’re thawing a whole chicken quickly, for example) , the lower you should set it. Doing so will allow the microwave to thaw your meat more slowly and gently, ideally preventing some spots from cooking while others remain raw still.
3. Microwave in 2-minute increments. In between, remove the meat to check if it’s defrosted.
4. Once defrosted, cook the meat immediately. It’s not safe to refrigerate or refreeze microwave-thawed meat. Only refreeze once it's been fully cooked to avoid bacteria growth.

If You Have Several Hours: Thaw Meat In Cold Water

Pros: this method is faster than thawing meat in the refrigerator and ensures evenly thawed results.

Cons: cold water thawing can still take several hours and requires hands-on monitoring.

How to Thaw Meat In Cold Water

1. Keep the meat sealed. Leave the meat in its original packaging and double bag it in a resalable plastic bag, pressing out all extra air. Proper packaging prevents bacteria from forming and water from seeping in.
2. Place the meat in cold water. Place the wrapped meat in a large bowl and fill with cold water. Never thaw meat in warm water, which allows bacteria to multiply.
3. Change the water every 30 minutes. Change the water every 30 minutes as the meat continues to thaw. A 1-pound package of meat can thaw in an hour or less. Packages of 3 to 4 pounds can take more than two hours.
4. Once defrosted, cook the meat immediately. It’s not safe to refrigerate or refreeze microwave-thawed meat. Only refreeze once it's been fully cooked to avoid bacteria growth.

If You Planned Ahead: Thaw Meat In the Refrigerator

Pros: this is the best way to thaw meat safely: there’s no room for user error. Additionally, food thawed in the refrigerator is good for up to 5 days afterwards and can be refrozen.

Cons: you have to plan up to a day ahead; ground meat or chicken breasts can take up to a full 48 hours to thaw.

How to Thaw Meat In the Refrigerator

1. Place meat on a metal tray. Instead of thawing frozen meat on a plate, place it on a rimmed aluminum or cast-iron tray, if possible. This cuts your thawing time down because these metals conduct heat.
2. Stash the meat on the bottom shelf of the refrigerator. This will prevent juices from dripping which can lead to cross-contamination.

Can Meat Be Cooked While It’s Still Frozen?

Yes, you can safely cook frozen meat without thawing it if you follow a few rules. Here are some guidelines for safety and tips for best results.

• Longer cook time: Frozen meat will take about 50 percent longer if cooked from frozen.
• Avoid high-heat methods: Skip grilling and broiling; the outside is likely to char before the inside is cooked through.
• Never use a slow cooker: An Instant Pot multicooker is an excellent way to cook frozen meat, but never do it in a slow-cooker; the moderate heat of slow cooking can leave frozen food too long in the bacteria-friendly danger zone.
• Test the temperature: Use an instant-read thermometer to make sure your meat has reached the safe cooking temperature of 165 degrees F.

How to Defrost Specific Types of Meat