How do you usually defrost meat? If you're like most people, there's a good chance you take it from the freezer in the morning and leave it on the counter so it's thawed by dinnertime. This is certainly the most convenient, hands-off approach—but is it safe? We spoke to food safety professionals to learn whether you should thaw meat on the counter and the science behind the risks. Plus, we found out about other methods for defrosting meat, whether you're thawing small cuts (like pork chops) or large items (such as a whole turkey).
- Kimberly Baker, PhD, RD, LD,director of the Clemson Extension Food Systems and Safety Program Team, Clemson, S.C.
- Mitzi Baum, MSc, food safety instructor at Michigan State University and CEO ofSTOP Foodborne Illness
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Can You Thaw Meat on the Counter?
You can but you shouldn't. Although thawing frozen meat at room temperature is a common practice, it's not recommended. The method poses a food safety risk, as it can potentially lead to foodborne illness.
"When meat is thawed at room temperature, the surface of the meat—where pathogens are most likely present—can warm up to [the temperature danger zone] long before the center is fully thawed," explains Kimberly Baker, PhD, RD, LD, director of the Clemson Extension Food Systems and Safety Program Team, Clemson, S.C. The "temperature danger zone" (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) is the temperature range in which harmful bacteria grow very quickly, says Mitzi Baum, MSc, food safety instructor at Michigan State University and CEO of STOP Foodborne Illness. This includes microorganisms such as E. coli and Salmonella, according to the U.S. Food and Drug Administration (FDA).
If meat stays in the temperature danger zone for more than two hours, bacteria can multiply from hundreds to millions, notes Baum. "This significantly increases the risk of foodborne illness, both from handling the raw meat and consuming the cooked product," explains Baker.
The takeaway: Frozen meat and fish—whether raw or cooked—should never be thawed on the countertop, and it should never be left at room temperature for longer than two hours.
The Right Way to Thaw Frozen Meat
There are two safe methods for thawing frozen meat.
In the Refrigerator
"The safest way to thaw meat is in the refrigerator," says Baker. The refrigerator should also be set under 40 degrees, ensuring the meat stays out of the temperature danger zone, notes Baum.
To properly defrost meat in the fridge, place the meat in a leak-proof container on the bottom shelf, recommends Baker. This will prevent raw meat drippings from contaminating ready-to-eat foods, such as lettuce or bread.
In Cold Water
"Cold water thawing is faster than refrigerator thawing, but it [calls for] more attention to ensure the meat remains under 40 degrees Fahrenheit," says Baum.
To defrost frozen meat in cold water:
- Place the meat in a leak-proof plastic bag.
- Submerge the meat in cold tap water, changing the water every 30 minutes.
This will ensure the meat is continuously exposed to a cold temperature under 40 degrees, says Baum.
Never use hot or warm water to thaw meat. It might seem like either option will speed up the process, but hot or warm water will raise the meat's temperature to the temperature danger zone. "This creates an environment where bacteria—which is already present on or in your meat—can grow rapidly," says Baum. Then, if the meat is not safely handled or cooked to the appropriate temperature, there is a higher risk of foodborne illness.
How Long Does Frozen Meat Take to Thaw?
Frozen meat needs time to fully thaw while staying at a cool temperature (below 40 degrees Fahrenheit). Therefore, it's essential to plan ahead so your meat is ready and defrosted when needed.
Small Cuts
This includes items such as chicken breasts or thighs, pork chops, fish fillets, and ground meat.
- Refrigerator thawing: Smaller cuts will thaw in the refrigerator in 24 hours or less, says Baker.
- Cold water thawing: Packages of meat (about 1 pound) will take about one hour or less to thaw in cold water, says Baum. Expect to wait two to three hours for packages that are 3 to 4 pounds.
Large Cuts
Examples of large cuts include whole birds, roasts, and briskets.
- Refrigerator thawing: "As a general guideline, it takes 24 hours to thaw four to five pounds of meat," says Baker. "Therefore, a 10-pound turkey or roast will need roughly 48 hours to fully thaw."
- Cold water thawing: When thawed in cold water, larger items take about 30 minutes per pound to fully defrost, says Baum. Keep in mind that you'll need a large vessel and plenty of cold water to completely submerge bigger cuts of meat, so plan accordingly.
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Can You Refrigerated Defrosted Meat?
If you've thawed meat in the refrigerator but aren't ready to cook it, you'll be glad to know you have some time; it's safe to continue storing it in the fridge. Red meat (beef, pork roasts, and
steaks) will last for three to five days, while other items (ground meat, seafood, and poultry) will last for one or two days, says Baum.
On the other hand, meat that has been defrosted using cold water should be cooked right away, according to the FDA.
