Thawing in the refrigerator is the safest and most convenient method. Place the package on a plate or tray to catch liquid.
Large cuts may require one or more days to thaw completely.
Cold-Water Thawing
Place the meat in a leakproof bag and submerge it in cold water. Change the water every 30 minutes.
Cook the meat immediately after thawing.
Microwave Thawing
Use the microwave’s defrost setting, rotating or turning the meat as needed. Cook it immediately because some sections may begin warming or cooking during defrosting.
Cooking From Frozen
Some meat can be cooked directly from frozen, although it may require approximately 50% more cooking time. Always verify the internal temperature with a food thermometer.
Never thaw frozen meat on the kitchen counter, in warm water, or outdoors.
What If the Meat Thawed During a Power Outage?
A power outage requires a different safety assessment.
A closed, full freezer can generally keep food frozen longer than a half-full freezer, but the exact time depends on the appliance, room temperature, and how often the door was opened.
Check the food rather than relying only on the clock.
Meat may generally be refrozen or cooked if it still contains ice crystals or remained at 40°F or below. If perishable meat was above 40°F for more than two hours, it should be discarded.
Never taste food to determine whether it remained safe during a power outage.
For detailed instructions, consult the official FoodSafety.gov guidance for food safety during power outages.
Is It Safe to Refreeze Thawed Meat?
Meat thawed in the refrigerator can generally be refrozen without cooking, although additional moisture loss may reduce its quality.
Meat thawed using cold water or a microwave should be cooked before being refrozen.
If meat was left on the counter or remained above 40°F for more than two hours, refreezing will not make it safe. Freezing only stops bacterial growth; it does not reliably eliminate microorganisms or toxins already present.
Safe Cooking Temperatures Still Matter
Freezer-burned meat that remained safely frozen must still be cooked to an appropriate internal temperature.
FoodSafety.gov recommends these minimum temperatures:
- Whole cuts of beef, pork, lamb, and veal: 145°F, followed by a three-minute rest
- Ground beef, pork, lamb, and veal: 160°F
- All poultry, including ground poultry: 165°F
- Fish: 145°F
- Leftovers and casseroles: 165°F
Use a food thermometer in the thickest part. Color is not a reliable measure of doneness.
You can verify temperatures using the official FoodSafety.gov safe minimum temperature chart.
