Thawing beef 101
We’ve all been there.
After a long day at work and 5 pm traffic, you get home ready to fuel your body with some delicious Elkins Cattle Co beef, only to find out that you forgot to defrost your dinner. Or maybe there is a pack of ground beef ready to go in the fridge, but how long has it been there?
Below we have listed some essential DO’s and DONT’s when it comes to thawing beef according to the USDA Food Safety and Inspection Service:
DO’s:
Overnight Refrigerator Thawing:
Now this one requires some planning ahead, especially for our bigger sized cuts. After thawing red meat, the refrigerated beef should remain safe and in good quality for an additional three to five days before cooking. Refrigerator-thawed beef can also be refrozen without cooking; however, there may be some loss of quality.
Cold Water Thawing:
Not all of us are on top of our game and may need a faster option like cold water thawing. Simply submerge your beef (in its individually vacuum-sealed packaging) in cold tap water, changing the water every 30 minutes. Small packages like our 1 lb ground beefs should thaw wihin an hour or less. For our larger cuts, estimate about 30 minutes per pound. When thawed completely, cook your beef immediately!
Microwave Thawing:
Even though this is not our personal favorite; yes, this is considered a safe option! However, when microwave thawing, always remember to remove the plastic packaging first! Place your beef on a microwave-safe plate and start at around 1-2 minutes of defrosting time for smaller cuts. Bigger cuts may require 5-10 minute with frequent turns/flips. Be cautious to avoid partially cooking the meat. Beef thawed this way must be cooked right away!
DONT’s:
The Hot Water Thaw:
Running beef under hot water can rapidly bring the surface of the beef into the temperature danger zone (between 40 to 140 degrees). The rapid temperature change & warmth can encourage the growth of bacteria like Salmonella or E. coli, which can lead to foodborne illness.
Eat Meat Defrosted over 3-5 Days:
Once your meat is thawed, it begins to reach temperatures that are conducive to bacterial growth if it is not kept at safe temperatures. While refrigeration slows this process, it does not stop it entirely. Beyond safety concerns, meat that has been thawed for too long can suffer from deterioration in quality.
Raw or cooked meat must be kept at safe temperatures during the entire thawing process. Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours.
For more information, read this article from the USDA on thawing practices here. And like always, feel free to contact us with any other questions you may have!
𓃔 The Elkins Family
