What Is the Fastest Way to Thaw Frozen Meat Safely?
Quick Answer
The fastest safe way to thaw frozen meat is to use the defrost setting on your microwave. You can also thaw meat in cold water or in the refrigerator, with the latter being the preferred method. Meat thawed in the microwave or cold water should be cooked right away, and frozen meat should never be thawed on the kitchen counter.
How Do I Safely Thaw Meat in Cold Water?
You can safely thaw frozen meat in cold water if you keep it in a sealed, leak-proof bag. This keeps water from touching the meat and helps prevent bacteria from spreading.
To thaw meat in cold water:
- Place the frozen meat in a sealed, leak-proof plastic bag.
- Put the bag in a bowl or sink filled with cold tap water.
- Change the water every 30 minutes to keep it cold.
- Cook the meat right after it thaws.
Do not use warm or hot water to thaw meat. Warm temperatures can allow harmful bacteria to grow on the surface of the meat while the inside is still frozen.
Can I Thaw Chicken Under Running Tap Water?
Don't thaw chicken under tap water because raw chicken may contain harmful bacteria, such as Salmonella, that can spread through splashing water. Thawing chicken in the refrigerator is the preferred method because it keeps the meat cold and reduces the risk of spreading bacteria.
If you are using water, keep the chicken completely submerged in a sealed, leak-proof bag in cold water, changing the water every 30 minutes until defrosted. This helps prevent raw chicken juices from splashing onto your sink, counters, or other foods. You can use the microwave defrost setting, but cook the chicken immediately.
Can I Thaw Meat at Room Temperature on the Counter?
No. You should not thaw frozen meat on the kitchen counter at room temperature. The outside of the meat can become warm enough for harmful bacteria to grow while the inside remains frozen. Even if the meat still feels cold or has ice in the center, the outer layers may no longer be safe to eat. Plan ahead when possible. Larger cuts of meat may need more time to thaw in the refrigerator.
Instead, use one of these methods:
- Refrigerator: The preferred method for thawing meat safely.
- Cold water: A faster method that requires changing the water every 30 minutes.
- Microwave: The fastest method, but the meat must be cooked immediately.
Can I Cook Meat Straight from Frozen?
Yes. You can cook frozen meat without thawing it first. However, it will take about 50% longer to cook than thawed meat. For example, if thawed meat normally takes 30 minutes to cook, frozen meat may take about 45 minutes.
Frozen meat can be cooked in the oven, on the stove, or on the grill. Always use a food thermometer to check that the meat reaches a safe internal temperature. Do not cook frozen meat or poultry in a slow cooker. Slow cookers heat food slowly, which can allow harmful bacteria to grow before the meat reaches a safe temperature. Thaw the meat completely before adding it to a slow cooker.
Can I Refreeze Meat After It Thaws?
Yes. You can safely refreeze raw meat if it was thawed in the refrigerator and kept at 40°F or below. However, repeatedly freezing and thawing meat can cause it to lose moisture, making it less tender. Do not refreeze raw meat if it was thawed in cold water or in the microwave. In these cases, cook the meat immediately. You can also freeze cooked meat that was previously frozen, as long as it was cooked and handled safely.
References
- USU Extension — Food Preservation: Freezing Basics
- USU Extension — Simple Slow-Cooking
- USU Extension — Food Safety 101: Four Essential Practices for Safe Food at Home
- USU Extension — Six Tips for Spring Cleaning the Freezer
- USDA — Beef from Farm to Table
Adapted from USU Extension food safety resources.
Contact
Jose Brandao, USU Extension Food Safety Specialist
Jose Brandao
Assistant Professor | Extension Food Safety Specialist
Nutrition, Dietetics, and Food Sciences