How to Thaw Frozen Meat
Organic Prairie meat is frozen before shipping to maximize the freshness and preserve the goodness of each delectable cut. Please follow the safe thawing instructions below.
All frozen meat products (stored below 0 ° F) can be kept indefinitely. Our certified organic meats are vacuum-packed and flash frozen for peak freshness. Your order will ship carefully, packed in dry ice.
Why Thaw Meat?
While it's perfectly safe to cook meat directly out of the freezer, here’s why we prefer to thaw meat before cooking:
- Faster cooking time (cooking frozen meat takes about 50% longer)
- More even cooking (especially on the grill)
- The ability to apply seasonings or use marinades early on in the cooking process
How to Safely Thaw Frozen Meat
Thawing frozen meat in the refrigerator is the best method, but requires that you plan your meal ahead. Small amounts of frozen meat (1 pound of ground meat, boneless chicken breasts, etc. require a full day in the refrigerator to thaw.
Larger frozen meat items (roasts, ham, turkey) require at least 24 hours for every 5 pounds of meat.
When thawing foods in the refrigerator, the temperature on the shelf matters. Variations in temperature as your refrigerator cycles on and off can add to thawing time.
Items such as ground meat, stew meat, poultry, and seafood, remain safe up to 2 days after thawing in the refrigerator. Red meat cuts — beef, pork, burgers, lamb roasts, chops, steaks — remain safe up to 3 days.
Meats thawed in the refrigerator can be refrozen without cooking.
Forget to stick the meat in the fridge to thaw? No worries! Meats may be thawed more quickly in a cold water bath, with a little attention*. If the meat is not sealed in a leak-proof package, transfer to a sealable, leak-proof plastic bag. It's imperative to seal the meat in a closed container because bacteria from the air or surrounding environment could be introduced into the food through the water, resulting in an inferior product. Completely submerge the sealed bag in cold tap water, changing the water every 30 minutes.
Small packages of meat may thaw in an hour or less.
Larger cuts, such as roasts or whole chickens may take up to 3 hours.
For whole turkeys, estimate about 30 minutes per pound.
If thawed completely, the food must be cooked immediately. Do not refreeze foods thawed by the cold water bath method without cooking. * When thawing frozen meat in a cold water bath, it is important not to let the temperature of the meat go above 40 degrees.
If you choose to thaw your meat in a microwave, think of it as part of a pre-cooking process. Plan to cook your meat immediately after thawing because some areas of the food may begin to cook during microwaving.
Once thawed, do not place meat in the refrigerator. There will likely be portions of the meat that have reached optimal temperatures for bacteria to grow. Always cook immediately after thawing in a microwave. Foods thawed in the microwave must be fully cooked before refreezing.
More Safety Tips for Thawing Frozen Meat
Can you cook frozen ground beef, poultry and pork?
Yes! It is perfectly safe to cook meat frozen. Cooking time will be approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry. For more information on thawing, visit the USDA website.