What is the best practice for thawing frozen meat?

Thawing frozen meat in the refrigerator or under cold water is considered the best practice for several reasons. When meat is thawed in the refrigerator, it is kept at a safe, consistent temperature, minimizing the risk of bacterial growth. This method allows the meat to thaw gradually and maintain its quality, which is important for both safety and taste.

Thawing under cold water also maintains a safe temperature, provided the water is changed every 30 minutes to ensure it remains cold. This method is quicker than refrigerator thawing while still keeping the meat out of the danger zone for bacterial growth.

Thawing at room temperature on the counter is risky, as it can cause the outer layers of the meat to reach temperatures where bacteria can multiply quickly, even while the inside is still frozen. Using hot water can further increase this risk and cause the outer part of the meat to cook while the inside remains frozen, which can lead to uneven cooking and potential food safety issues. While using a microwave can be an option, it is less desirable because it may partially cook the meat, affecting its texture and flavor. Thus, the most recommended and safest methods are indeed thawing in the refrigerator or under cold water.