How to Safely Thaw Beef

by Amanda Liffiton

Pusheta Creek is a proud producer of delicious and safe hormone-and-antibiotic-free beef. But only you can be sure our steaks, burgers, kabob meat and roasts are safely handled in your home! Here are some thawing do’s and don’ts:

DON’T thaw meat at room temperature, which risks foodborne illness, it must stay below 40° before cooking

DON’T thaw in hot water; bacteria multiply rapidly at 40°-140°F, so the outside of the meat may well reach that temperature on the counter or in hot water

DON’T thaw in the microwave; while safe, this inevitably “cooks” part of the beef, which will be chewy and lack flavor

DO thaw in the refrigerator, move it from the freezer the night before you intend to use it

DO thaw in cold water (below 40°F)

The last option, the cold water thaw, is a great way to speed the process if you forgot to move it from the freezer the night before. Be sure to put the meat in a completely sealed plastic bag, so that water does not seep in and mix with the beef (especially critical with hamburger!). Push as much air out of the bag as possible, and submerge in cold water. You may need to place a heavy dish on the meat to keep it from floating. Change the water every 30 minutes, and your steaks or burgers should be thawed in about an hour; 3-4 lb roasts may take 2-3 hours.

OR – don’t thaw at all! You can absolutely cook steaks, roasts, and pre-formed burgers directly from their frozen state. The beef will take about 50% longer to cook, and be sure to check the internal temperature before serving, so you know you’ve hit the “safety zone” of 160°. Some claim cooking steaks and roasts frozen retains the flavor better than thawing – so place your order today, try your own taste test, and let us know what you think!