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What is the safest way to defrost meat, poultry, and fish?
Keeping a freezer full of meat helps you take advantage of special bargains. Frozen meats are a great way to make sure you’re never caught short-handed at meal time, too! The challenge, though, is making sure that foods are just as high-quality coming out of the freezer, as they were going in. Defrosting those special cuts isn’t hard, but you do need to know what you’re doing.
Food safety experts at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition recommend thawing foods in the refrigerator or the microwave oven or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Changing the water ensures that the food is kept cold, an important factor for slowing bacterial growth that may occur on the outer thawed portions while the inner areas are still thawing. Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.
A small package of ground beef or a couple of steaks will take about 24 hours to thaw in the refrigerator. For larger roasts, allow 5 hours per pound. A whole frozen chicken will take 24 to 36 hours to defrost.
When microwave thawing, follow package directions. Leave about 2 inches between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.
And how long can you keep meats in the freezer, anyway? If it’s a large piece of meat, such as a roast, steak or other cut, it can stay frozen from 6 to 12 months at 0 degrees or colder. Ground beef and leftover cooked beef should only stay frozen for 2 to 3 months.
Freezers are a great way to save money on home-cooked meats. Take advantage of the convenience they offer and you’ll always be able to have a tasty meal ready!
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