While frozen, meat will last indefinitely. During the thawing process, you need to protect the meat to prevent bacteria from multiplying on the surface, which can lead to illness. The ideal thawing method is to set the package of meat from the freezer into the refrigerator the day before you plan to prepare it. This method of thawing prevents bacteria growth and doesn't adversely affect the quality of the meat. If you are crunched for time, however, you can quickly and safely thaw the meat in the microwave.
Step 1
Remove the meat from its packaging and foam tray. You may need to run some water between the meat and foam tray to separate them.
Step 2
Place the frozen meat on a microwave-safe plate and cover it loosely with waxed paper.
Step 3
Set the microwave on low power and the timer on 5 minutes.
Step 4
Check the meat after 5 minutes. If it is still frozen, continue the process, using low power and checking it frequently.
Step 5
Cook immediately after thawing. Thawing the meat in the microwave may result in some warm spots, which allow bacteria to grow. Cooking immediately keeps the meat safe.
Tips and Warnings
- Do not refreeze raw meat thawed in the microwave. If you need to refreeze, cook the meat completely first.
Things You'll Need
- Microwave
- Plate
- Waxed paper
References
- "The Good Housekeeping Illustrated Cookbook"; Good Housekeeping Magazine; 2001
- University of Illinois Extension: Meat Safety for the Consumer - Thawing Meat
- United States Department of Agriculture: The Big Thaw - Safe Defrosting Methods for Consumers; August 2010
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