How to Thaw Ground Beef: 4 Ways to Thaw Ground Beef Quickly

Ground beef is another term for finely minced beef, usually produced by a meat grinder. Although ground meat can feature any cuts of beef, it often contains a combination of trimmings and cuts from different parts of the cow. Ground beef is a great way to use up the parts of the animal left over after butchering it into steaks and roasts. Chefs and home cooks often select ground beef based on its fat content. In the United States, products labeled “ground beef” can have a maximum of 30 percent fat by weight, and they can’t contain any fillers.

Keeping a package of ground beef in the freezer allows you to make hamburgers and meatballs at any time. But it’s best to thaw the meat before you cook it—here’s why:

• It is safer. Ground beef recipes often call for cooking in some kind of oil. If the raw ground beef has not been fully defrosted before cooking, it can create a safety issue. As the meat defrosts in the pan, the water leaching out will hit the oil and splatter everywhere. Oil and water don’t mix, and you risk burning yourself with hot oil if you cook ground beef while it is still slightly frozen. This risk is almost nonexistent when working with fully thawed ground beef.
• It is easier to shape thawed ground beef. Ground beef usually comes in a one-pound square block at the grocery store, which is fine for making dishes that feature crumbled meat, like ground beef tacos. However, frozen ground beef may not be the best choice for hamburger patties or homemade meatloaf, which involve shaping the beef. Forming frozen ground beef is nearly impossible, and shaping partially defrosted ground beef might cause the shape to distort as it defrosts.
• Thawed ground beef cooks more evenly. Cooking ground beef while still partially frozen will result in the thawed portion cooking faster than the frozen portion. Additionally, as the frozen parts defrost, they will release water, which will make the already cooked meat soggy and tough.

There are a few ways to thaw ground beef quickly. However, most quick methods carry the risk of holding the meat at less-safe temperatures, increasing the possibility of food-borne illness. Here are the safest ways to defrost frozen ground beef quickly:

1. 1. In the microwave: This is the quickest method for defrosting ground beef. Remove the meat from its original packaging and place it on a microwave-safe plate. If your microwave oven has a defrost setting, follow the directions that appear on the screen. Otherwise, microwave the ground beef for about 5 minutes per pound, flipping halfway through.
2. 2. In hot water: Fill a large bowl with hot water. Keep the ground beef in its original packaging and submerge it in the hot water. (Alternatively, remove the meat from its packaging and place it in a leak-proof, zip-top bag.) Use a plate or another heavy object to keep the meat submerged under the water. Some consider this one of the least safe ways of defrosting, but because it is so quick, the meat doesn’t stay in the unsafe temperature range long enough for harmful bacteria to grow. If you have already partially thawed the meat, choose another method.
3. 3. In cold water: The cold water method is the safest way to defrost meat quickly. Fill a large bowl with cold tap water and submerge the frozen ground beef. Weigh the beef down with a plate to keep it entirely under the water so it all defrosts at the same rate in the bowl of cold water. Ice cubes aren’t necessary at first to keep the water cold, as the frozen meat will do that. If the water does get too warm and the ground beef is starting to thaw, feel free to add ice cubes to keep the water as cold as possible.
4. 4. Pound it out: The thinner the meat, the faster it will defrost. This method is suitable for partially thawed meat. Remove the block of ground beef from its original packaging and place it between two pieces of parchment paper or in a plastic bag. With a rolling pin, pound the meat into a thinner square or rectangle. Sometimes even just pounding it out defrosts the meat the rest of the way, but if not, thinning the meat will speed up the process.

The safest and best way to thaw ground beef is in the refrigerator for 10–12 hours. If you transfer ground beef from the freezer to the fridge, it never enters the temperature danger zone (40 to 140 degrees Fahrenheit) in which harmful bacteria can grow. The meat will slowly and evenly defrost, providing the best texture. Always store meat below produce in the refrigerator and place the meat on a plate or tray to avoid cross-contamination.

Yes, you can thaw ground beef at room temperature. The danger zone for raw meat, including raw ground beef, is an internal temperature of 40–140 degrees Fahrenheit. Meat kept in that temperature range is more susceptible to harmful bacteria growth. If you choose to defrost ground beef at room temperature, use a digital instant-read thermometer to check the internal temperature of the meat frequently. Once it nears 40 degrees, immediately transfer the meat to the refrigerator or cook it.

Yes, it is safe to refreeze thawed ground beef, provided you thawed it in the refrigerator. As long as the internal temperature of the beef stays below 40 degrees, harmful bacterial growth is very unlikely. However, if you defrosted your ground beef in warm water or at room temperature, there’s a chance that refreezing and re-thawing the meat could further encourage bacterial growth.

Previously thawed, fully cooked ground beef is also safe to freeze. To prevent freezer burn, wrap the ground beef tightly in aluminum foil before placing it in a freezer-safe plastic bag.

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