The best, safest way to defrost any cut or preparation of whole or ground beef is in the refrigerator. Frozen beef must be kept cold during the thawing process to prevent rapid bacteria growth. While you can defrost beef faster by submerging it in cold water, you must make sure the beef stays immersed and change the water every half hour to keep it cold enough. You can also thaw frozen beef in the microwave, but its exterior often begins to cook, so safe handling procedures require cooking the beef right away after defrosting.
Step 1
Keep the beef in its sealed store packaging if it hasn't already been removed. If it has, unwrap it or remove it from its freezer bag and transfer it into a baking dish. The dish catches moisture and juices released during defrosting, preventing a mess. Put it into the refrigerator.
Step 2
Leave bulk ground beef in the refrigerator for a full 24 hours prior to cooking, but pre-shaped patties defrost in about 12 hours. Defrost steaks for 12 to 24 hours, depending on thickness. Many thin roasts require only 3 to 5 hours per pound in the refrigerator, while many thick roasts fully defrost in about 5 to 7 hours per pound. However, to be safe, refrigerate frozen roasts for two days if possible.
Step 3
Use or refreeze ground beef within two days of defrosting. Use or refreeze steaks and roasts within five days of thawing.
Tips and Warnings
- While frozen beef stays safe indefinitely, its quality eventually diminishes. It's best to use frozen ground beef within four months and frozen steaks and roasts within a year. When freezing beef long-term in its original store packaging, protect against freezer burn by wrapping the package in freezer paper, freezer-grade plastic wrap or aluminum foil. Though partially defrosted beef cooks unevenly, you can cook fully frozen beef by putting it directly into the oven or onto the grill. This extends the cooking time by as much as 50 percent, though, notes the U.S. Department of Agriculture Food Safety and Inspection Service.
- Never defrost beef at room temperature, and never leave beef out for more than two hours. In hot weather, limit the time out at room temperature to one hour.
Things You'll Need
- Baking dish
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