Is beef on your menu this week and currently frozen? If so, you might be wondering when exactly the best time is to start thawing your meat and what is the safest way. I’ve seen firsthand through the years that not everyone is aware of these techniques, so I want to help you prevent any problems when thawing your beef! I am going to share the easiest and safest ways to thaw your frozen beef cuts!
Keep in mind, meat begins to thaw above the freezing point of 32 degrees Fahrenheit. And at 40 degrees Fahrenheit, bacteria begin to multiply on the surface of the meat which can lead to food borne illness (and I know you don’t want to experience that!). This is why you should never leave meat on the counter to thaw or place it in hot water.
The best and safest way to thaw your meat out ahead of the time you will use it is to set it in the refrigerator.
Example: 1 pound of beef should thaw in the refrigerator within a day. Once your meat has thawed, it will remain safe in the refrigerator for 3-5 days.
But what if you are running short of time and need your meat thawed within a few hours? Whether that is because you have unexpected company, or just completely forgot to take it out of the freezer ahead of time. (Not that any of us do that! ;) )
You can thaw your beef in a cold-water bath.
Place your meat in a leakproof package, such as our vacuum sealed package. Place it in a bath of cold water and change your water every 30 minutes. For one pound of beef, it should take less than an hour to thaw and up to 2-3 hours for a 3-4-pound pack.
Some other useful tips for thawing your beef are:
Follow these guidelines, check the temps, cook the beef to your liking, and in no time at all, you will be sinking your teeth into one of your favorite cuts of beef!
Here at Oak Barn Beef, our meats come frozen to you so in order to enjoy a steak, ground beef, roast, or another cut of dry aged beef, you will need to make sure you follow these steps of thawing it out safely so you can enjoy the best dry aged beef without any issues.
If you haven’t heard of our beef before, I hope you will take a look in our shop at all the various cuts of beef we have available that we can ship straight to your doorstep!
The Big Thaw- Safe Defrosting Methods. USDA. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/the-big-thaw-safe-defrosting-methods-for-consumers/bigthaw2
Looking for a unique gift to give this holiday season? Do you have out of town relatives? Is there a foodie on your list? Then think beef! Oak Barn Beef dry aged beef to be exact!
We are family owned and this type of farming has been in our family for over 5 generations now. We take pride in how we raise and produce cattle and take many steps to even make sure our beef is the best dry aged beef you’ll taste.
Over the last few years buying directly from farmers has become more popular and I think it’s due to a few of the reasons I wanted to share with you today! Here are the very many reasons you should buy directly from farmers.
"As you can see there is only $2.30 between the two! Oak Barn Beef also has some more things added for your value such as we do DNA testing, dry aging (to intensify flavors) and we transparent with our customers. The beef you are purchasing in the grocery store doesn’t have all that added value!"