• Ground beef can be safely defrosted in the refrigerator, a bowl of common cold h2o, or in the microwave.
  • Defrosting in the microwave is the fastest choice, but so you must cook the beef right away.
  • If you thaw footing beef in the fridge, it is condom to refreeze once more.

If you, like many other home cooks, continue a supply of ground beefiness in the freezer, yous're likely familiar with the defrosting process — which ways you're probably also familiar with the frustration that comes with forgetting to take the beefiness out of the freezer ahead of time.

Defrosting ground beef properly ensures you steer clear from potential harmful bacteria. Dr. Darin Detwiler, a nutrient regulatory expert and professor at Northeastern University in Boston, Massachusetts, says that "at that place volition never be an finish to pathogens in our food, but nosotros tin can change the civilisation effectually the future of food safety."

The next time you need to bring your beef to room temperature, follow the methods below.

Method 1: In the refrigerator

"The safest style to defrost ground beef is to do then in the fridge for at least 24 hours," Detwiler says. The fridge method is safest considering it "keeps basis beef out of the danger zone, which refers to temperatures between xl degrees Fahrenheit to 140 degrees Fahrenheit, where pathogens and bacteria tin grow."

Detwiler says the refrigerator keeps the meat safely absurd and warms it enough to fully defrost, which is crucial for "cooking the meat thoroughly to a temperature of 160 degrees Fahrenheit, which is required to kill whatever remaining pathogens."

To defrost ground beef in the refrigerator, place the package of frozen basis beef on a plate that'south large plenty to catch whatsoever possible drippings from the meat as it defrosts. Next, place the plate on a low shelf in the refrigerator, which volition assistance you "avoid the possibility of juices dripping onto other foods." The ground beefiness should remain in the fridge for at to the lowest degree 24 hours to fully defrost.

If you don't use all of the defrosted ground beef right away, Detwiler says that it's safety to shop the leftovers back in the freezer every bit long as you practise so within 48 hours of the original defrosting. However, for extra prophylactic insurance confronting pathogens and leaner, Detwiler advises to cook the meat thoroughly earlier freezing it again.

Method 2: In cold water

You cannot refreeze raw ground beef if you defrosted it using the common cold water method or the microwave method.
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If you need to defrost your ground beefiness and don't have a full 24 hours to expect, you can defrost it in a bowl of cold water. This method should take less than an 60 minutes, and it's safe equally long equally the water is changed out as it warms to room temperature.

To defrost ground beefiness in cold h2o, make sure the beef is sealed in a leak-proof package, like a resealable plastic bag. "Set the plastic bag with the frozen meat in a sink or, preferably, in a large bowl, cover with cold water, and weigh the package of meat downward with something heavy," Detwiler says. The weighing-down keeps the meat submerged, which is essential to keep the meat at a rubber temperature for even defrosting.

Leave the package submerged in cold water for 20 to thirty minutes. After that, you tin can "exam" the meat'due south readiness by gently poking information technology with your fingers. If you feel ice crystals or stiffness, so it needs more time (and a fresh round of cold water). One time the meat is thawed, have it out of the water bowl and melt immediately.

Method 3: In the microwave

For the quickest possible defrosting method, you can defrost the ground beef in the microwave.  This method yields prophylactic-to-eat ground beef, but with i major caveat: you have to cook it right abroad.

"Remove all packaging, then place the meat on a plate. Use the microwave's defrost settings or set it at 50% power for two to iii minutes, rotating and flipping the beefiness every 30 seconds, until it is fully thawed. Cook immediately and thoroughly to a temperature of 160 degrees Fahrenheit," Detwiler says.

One important note: You shouldn't refreeze beefiness if you thaw it in the microwave. Because the meat is exposed to high temperatures (and has therefore spent time in the danger zone), stashing information technology in the refrigerator to cook after isn't a safe movement, either. Salvage this method for when you lot're set to become cooking immediately.

What to avoid

To ensure the best quality and gustation, use your frozen footing beef within four months.
Claudia Totir/Getty Images
  • Never thaw footing beef at room temperature. "Some people leave frozen meat out on the counter to thaw and volition get out it at that place for vi to eight hours, thinking that this will definitely get the job done. In reality, this allows it to go too warm and allows pathogens to grow," Detwiler says.
  • Never thaw ground beef using hot h2o. Just every bit thawing meat on the counter leaves it exposed to danger zone temps, then does thawing the meat in hot water.  The sudden shock of hot water on frozen meat will have negative furnishings on its texture, and every bit the h2o cools downward, the meat becomes vulnerable to dangerous temperatures. Plus, the hot h2o could begin to "cook" the meat, which gives you a totally inconsistent block of footing beef that'due south partially cooked on the outside and however frozen on the inside.
  • Don't keep ground beefiness in the freezer for longer than four months. Information technology'south tempting to assume that ground beef can be kept in the freezer indefinitely. The USDA recommends using information technology within four months for the best quality, gustation, and texture.

Insider's takeaway

Defrosting ground beef in the fridge is the safest option, but it takes a total 24 hours. For faster results, submerge the frozen ground beefiness in common cold water for one hour. The quickest method is the microwave method, which will defrost the ground beef in only a few minutes, but you'll take to cook the meat immediately.

Taylor Tobin is a contributing writer for INSIDER and a Brooklyn-based writer covering nutrient & drink, beauty, style, and popular culture. By works can besides be plant at Observer, Brokelyn, and UrbanDaddy. She'southward a fan of bikes, books, and bourbon (non necessarily in that order).