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What NOT to Do
- Don’t defrost on the countertop: Room temperature promotes rapid bacterial growth.
- Don’t use hot water: It can start cooking the meat and create uneven thawing, increasing the risk of bacteria.
- Don’t refreeze thawed meat (unless cooked): Refreezing raw meat after it’s thawed can affect quality and safety.
Pro Tips from the Experts
- Thin cuts thaw faster: If you’re short on time, slice thicker portions before freezing them in the future.
- Portion control: Freeze meat in usable portions to avoid thawing more than you need.
- Cook from frozen: Some meats, like ground beef or chicken breasts, can be cooked straight from frozen in a pinch—just adjust cooking time and temperature.
Final Thoughts
Whether you’re planning ahead or need a last-minute dinner solution, knowing how to defrost meat properly ensures your meals are both safe and delicious. The refrigerator method is ideal for quality and safety, but the cold water and microwave options can be lifesavers when time is tight.
Stay safe, cook smart, and let your freezer work for—not against—you.
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