Tag Page ThawingHacks

3 USDA-Approved Ways to Thaw Beef Safely

Cold Water Method: Pop your frozen steak or ground beef in a sealed zip-top bag, then submerge it in a bowl of cold water. Change the water every 30 minutes. Thin cuts thaw in about 15-30 minutes, while bigger chunks can take an hour or more. Never use hot water! Refrigerator Method: Place your beef (still in its packaging or in a covered dish) in the fridge. This is the safest, but slowest, way—plan for up to 24 hours for large roasts. Smaller cuts will be ready faster. Cook within 1-2 days after thawing. Microwave Method: Remove packaging, place beef on a microwave-safe plate, and use the defrost setting (50% power, 2 minutes per pound). Flip halfway through. Cook immediately after thawing to avoid bacteria. #BeefTips #FoodSafety #ThawingHacks #Food #Cooking