Livestock Cropping & Pasture General Farm

What is the best way to thaw meat?

If possible, plan ahead when intending to use frozen meat. The best way to maintain quality of frozen meat is by slow thawing in its existing wrapping in the refrigerator or chiller.

Allow the following approximate thawing times in the refrigerator:

  • Large roast:  4 – 7 hours per 500 grams
  • Small roast:  3 – 5 hours per 500 grams
  • Steak, 2.5cm thick: 12 – 14 hours

Ensure there is no possibility of meat drip during thawing,by placing meat on a tray at the bottom of the refrigerator.  This prevents contaminating other foods in the refrigerator.

Thawing meat at room temperature is not recommended. The meat surfaces may reach temperatures warm enough to encourage microbial growth. Temperatures above 7oC are especially dangerous as they can allow the growth of pathogens such as Salmonella if present on the meat.