Freezing prolongs meat's shelf life and allows consumers to save money by buying in bulk. Frozen meat can become inconvenient, however, when you forget to put it in the refrigerator to defrost and find yourself stuck with a frozen hunk of meat when it comes time to make dinner. Luckily, it is possible to cook frozen meat as long as you add sufficient cooking time and take care to make sure that the meat is fully cooked before eating.
Adjusting Cooking Times
Cooking times for frozen meat will vary, depending on the freezer temperature and the size of the cut of meat. Smaller or cut-up pieces of meat will defrost more quickly and require less time, while larger, frozen cuts will take longer to defrost and begin cooking normally. Generally, if you are following a recipe designed for fresh or thawed meat, cook frozen meat for 50 percent longer than the specified cooking time. For example, if the recipe calls for the meat to be cooked for an hour, cook the frozen meat for an additional 30 minutes, bringing the total cooking time to 90 minutes. This rule applies to both meat prepared on a stove top or grill as well as meat roasted in an oven. Be aware that the 50-percent adjustment is just a guide and that you will need to check the meat's internal temperature before serving it.
Safe Cooking Times
When cooking any meat, the internal temperature is more important than any suggested cooking time in determining if it is safe to eat. Since red meat, pork and poultry all can carry a variety of bacteria, you must cook meat to a certain point to ward off food-borne illnesses. Follow U.S. Department of Agriculture guidelines for meat preparation and use an internal meat thermometer to ensure that it is cooked to the required temperature. When cooking pork or poultry, cook the meat until all internal juices run clear and the flesh has lost any traces of pink. Since cooking times may widely vary, take extra care to check for doneness when cooking frozen meat.
Partial Thawing
While it is possible to cook a piece of meat directly out of the freezer, if possible, try to partially defrost it before beginning to cook. The quickest way to partially defrost a piece of meat is to place it unwrapped under cool, running water. When using partially defrosted meat, you will still need to adjust your cooking time but will not need to add a full 50 percent to the suggested time. Cook the partially thawed meat for about 25 per cent longer than the suggested time and then check periodically with an internal meat thermometer until done. For example, if the recipe calls for a cooking time of an hour, add an additional 15 minutes before checking to see if the meat is sufficiently cooked.
Slow Cookers and Microwaves
Although some manufacturers claim that it is safe to cook frozen meat in a slow cooker, the USDA advises against doing so. Likewise, the USDA does not recommend cooking frozen poultry or beef in a microwave, though both meats can be defrosted in a microwave if cooked immediately after defrosting.
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