When defrosting meat, there are recommended methods for speed and safety. Although you may not notice it, bacteria growth begins quickly, and rapidly increases its pace thereafter.
We don’t all have time to wait for frozen ground beef to thaw. You can safely accomplish this in 30 minutes without using a microwave or refrigerating overnight or longer. Using cold water will help prevent bacteria growth, ensuring that your meat is safe for your family.
Hot water, however, leaves your meat warm. This means that bacteria growth has already started, no matter how soon you cook your ground beef after defrosting.
Thawing ground beef with a cold water bath
The reason we recommend this method for thawing meat is that it’s fast and safe. You could use a microwave, however, parts of the beef may begin to cook during the process.
You might also opt out of the microwave defrost because it’s an unnatural process. Otherwise, the fastest way to defrost meat and prevent bacteria growth is to place your meat in a waterproof bag and fully submerge it in water.
You can refreeze ground beef using this method, but it must be thoroughly cooked, first. Because warm meat will produce bacteria growth, you’ll have to cook it after thawing using cold water, anyway.
Can you cook frozen meat?
In fact, many recipes call for freezing meat for about 30 minutes. This makes it easier to cut. Salmon and roast beef, for example, can be difficult to cut into clean strips, even with a sturdy hand and a sharp knife. Frozen hamburgers are another classic example of cooking frozen meat.
On the other hand, this will increase cooking times. You might defrost steak in the refrigerator overnight one day prior to using it, for expediency. This way you don’t have to wait the 30 or more minutes when it comes time to cook.
More options for defrosting mince
You don’t want to complicate your busy schedule. It’s often a blessing to be able to provide your family with snacks and meals that they can pick up and eat whenever they’re hungry.
A meat dehydrator is a great way to solve this problem. You can defrost chicken in bulk, for example, turn it into a delicious array of jerk chicken, and have it on hand throughout the week or month. You can save time by preparing it all at once, and keeping it refrigerated.
One of the issues many people have with meat jerky, is toughness. It’s often dried to where 95% of its moisture content has been removed. This prevents bacteria growth, and allows it to last for months at a time.
You can dry your meat for shorter periods of time for more tender jerky meat. You can also use your own marinades, ingredients and brines that will tenderize your meat for long-term storage.
A meat dehumidifier can balance your busy schedule and provide practical ways to use your frozen ground beef!