Did you know that thawing meat the wrong way could cause harmful bacterial growth? We all know the rules about cooking meat to the correct temperature, but few understand the importance of thawing. Storing meat is another area of concern and the way meat is stored, can actually aid in the thawing process. Following some simple storing and thawing rules will make your meat last longer and taste better when it is time to cook.

Meat

Meat has different rules than poultry and fish, but the basic principles are the same. Depending on when you plan to use the meat, your storage techniques should vary and the storage time makes a difference in the best ways to thaw. Here are some storage and thawing rules to follow for safe meat handling.

Storage – It is important to keep meat chilled to at least 40 degrees. This will help maintain the safe temperature of the meat so no bacteria can grow. Once you get home from the store, immediately put the meat away. Double check the temperature in your refrigerator to ensure it is between 35 and 40 degrees and that your freezer is at zero degrees or a little below.

If you plan on storing large amounts of meat, break them down into smaller portion sizes before freezing because this will make thawing easier for individual servings. Keep the meat in the original packaging, if possible, and make sure there are no holes or perforations in the packaging.

Most typical meats can be stored in the refrigerator for up to two days at the proper temperature. If you are not planning to use the meat before this time, consider freezing and then thawing. If you do not plan on using the meat within two months, over-wrap the meat with a heavy-duty plastic wrap or put it into an acceptable freezer bag.

Thawing – The best way for meat to thaw is in the refrigerator. This does mean there is some prior planning on your part before cooking, but meat defrosted in the refrigerator can be refrozen before cooking; thawing any other way, make sure you cook the meat before freezing.

Meat can also be defrosted faster by putting it in a leak-proof plastic bag and submerging it in cold tap water. Do not use warm or hot water because this will cause the meat to start the bacterial growth before the cooking process begins. Thawing in the microwave is another acceptable way because, unlike soaking in warm water, the microwave thawing process happens quickly enough that no bacterial growth will occur.