Defrosting meat in the refrigerator takes planning, but it allows the package to remain in a cool environment as it transitions from frozen to ready to cook. Start before mealtime instead of relying on taking the meat out to the kitchen sink in the morning.
Practical steps
Transfer the package from the freezer to a leak-proof container in the refrigerator at 4°C or below. Place them away from ready-to-eat items, leaving room for cooling. Do not open the package or remove the packaging simply to speed up thawing unless the product instructions require it.
Time is not constant
The size, thickness, and method of freezing the package affect the duration. Even small packages may take about a day, and larger packages may take longer. A flat portion is different from a thick block of the same weight, so check readiness well before starting the recipe.
After thawing
Follow the product's storage instructions and the time appropriate to its type. Mince and stewing pieces do not automatically have the same storage period as whole steaks. Thawing does not restart an unlimited shelf life or compensate for delayed use before freezing.
If the cooking time changes
Assess storage conditions, time and pack instructions before refreezing. Meat thawed in the refrigerator and kept properly cold may sometimes be refrozen, though quality may suffer. Do not apply this decision to meat thawed in water or a microwave.
A useful habit
Write in your list for the week “Move the package to the refrigerator” the day before the cooking. Linking thawing to the schedule keeps your beef cubes ready when you need them, and reduces the use of inappropriate methods due to urgency.
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