What is the proper way to thaw frozen meat?

Thawing frozen meat properly is crucial for both food safety and quality. The best method is to thaw in the refrigerator, under cold running water, or in the microwave.

When thawing in the refrigerator, it allows the meat to defrost at a controlled, safe temperature, which inhibits the growth of harmful bacteria. This method also maintains the quality and texture of the meat, as it does not subject it to sudden temperature changes.

Thawing under cold running water is another safe method, as it rapidly reduces the temperature of the meat to prevent bacteria from multiplying. It's important that the water remains cold and is running continuously to avoid any section of the meat being in the temperature danger zone.

Using a microwave is a fast method, but it can cause uneven thawing, so it’s essential to cook the meat immediately afterward to ensure safety.

Each of these methods prevents the meat from reaching temperatures that could allow harmful microorganisms to thrive, which can occur when thawing at room temperature or in hot water—two methods that pose safety risks. Cooking meat directly from frozen is also not recommended as it may not cook evenly, increasing the risk of undercooked portions.