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When you want to thaw frozen beef, there are 3 methods that are safe to do so. Thaw either ground beef or pieces of beef in cold water, the refrigerator, or the microwave. Don't give in to the temptation to leave it on the counter all day or run it under hot water! Those methods increase the chances of foodborne illness. Use 1 of the 3 methods approved by the USDA for thawing beef, and you will be safe from harmful bacteria and have tasty beef on the table in no time!

  1. 1

    Place the frozen beef in a zip-top plastic bag. Remove the beef from its store packaging and seal it in a plastic bag with a zip top. Make sure the top is completely sealed to prevent bacteria and water from getting in.[1]

    • This method of thawing works for either ground beef or cuts of beef such as steak.

  2. 2

    Place the bag with the beef in a large bowl and cover it with cold water. Make sure the bowl is big enough that you can completely submerge the bag with the beef. Fill it almost to the top with cold water and set it in the sink or on a counter.[2]

    • Never use hot water to thaw beef because this will greatly increase the chances of dangerous bacteria developing on the meat.

    Tip: If the beef keeps floating to the top of the water, you can place a pan or other heavy object on top of it to hold it underneath the water.

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  3. 3

    Leave the beef for at least 15 minutes to an hour. It will take about 1 hour for every 1 lb (0.45 kg) of beef to thaw. Thin cuts of beef, like steak, will thaw in about 15-30 minutes.[3]

    • If you are thawing big packets of ground beef or large chunks of beef, it can take longer than an hour.

  4. 4

    Change the water every 30 minutes. This will make sure it stays cold and reduce the risk of bacteria growth. Set an alarm to remind you to check the meat after 30 minutes.[4]

    • If it takes longer than an hour to thaw your frozen beef, then keep changing the water every 30 minutes.

  5. 5

    Cook the beef as soon as it is completely defrosted. You will need to cook the meat right away to avoid potential bacteria growth. Put any leftovers in the fridge or freezer.[5]

    • It's ok to cook the beef even if it has not thawed completely. The frozen parts will just take a bit longer to cook.

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  1. 1

    Place the frozen beef in the fridge in its package or a covered dish. Leave the beef in its store packaging or place it in a dish with a lid or covered with plastic wrap. This will ensure that no moisture or meat juices end up leaking into your fridge.[6]

    • This method works for both ground beef and any cuts of beef.
    • Never thaw frozen beef on the counter because bacteria can develop on the outer surfaces of the meat as they warm up first.

    Tip: It's best to do this the night before you plan on cooking the beef to give it plenty of time to defrost, especially if it is a large cut of beef or package of ground beef.

  2. 2

    Leave the beef in the fridge for up to 1 day until it defrosts. Larger items of beef, such as roasts or pounds of ground beef, will take up to 24 hours to thaw. Smaller cuts, like steaks, will take less time.[7]

    • Your fridge needs to be set to 40 °F (4 °C) or below to safely thaw the beef.

  3. 3

    Cook the beef within 1-2 days after it thaws. The beef will stay good up to 2 days after it thaws, as long as you leave it in the fridge. Refreeze any parts you will not be able to cook within 2 days to save the beef for later.[8]

    • If the beef isn't thawed all the way, keep in mind that it is perfectly safe to cook it while it is still partly frozen. It will just take about 50% longer to cook this way than thawed beef.

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  1. 1

    Put the frozen beef on a microwave-safe plate or dish. Take the meat out of its packaging and place it on a plate or dish that's ok to go in the microwave. Make sure the dish has sides so that juices and moisture won't spill all over your microwave.[9]

    • You can thaw either ground beef or cuts of beef in the microwave.
    • Don't put the beef in the microwave in its store packaging because it can melt or catch on fire.

  2. 2

    Defrost the beef at 50% power for 2 minutes per 1 lb (0.45 kg). Put the beef in the microwave and set the power to 50%, or use the defrost function. Check the meat and keep defrosting it in increments of 45 seconds if it hasn't thawed all the way.[10]

    • If you are defrosting pieces of beef, like steak, then flip them over after the first 2 minutes to defrost the beef evenly.

    Tip: Don't defrost pieces of beef that are thinner than 1 in (2.5 cm) or cuts or packages of ground beef that weigh more than 2 lb (0.91 kg). The outer parts of the beef can start to cook, while the inside remains frozen.

  3. 3

    Cook the beef right away after defrosting it in the microwave. You need to cook the beef quickly after you thaw it in the microwave to prevent bacteria from growing. Refrigerate or freeze any leftovers after you cook it as soon as they are cooled down.[11]

    • If there is only a small part of the beef that is still frosty, but the majority of it is defrosted, go ahead and start cooking it to avoid cooking parts of it in the microwave.

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  • Never thaw frozen beef on the counter.

  • Don't use hot water to thaw frozen beef.

  • Cook beef right after thawing, unless you thaw it in the fridge.

  • Store any cooked leftovers in the fridge or refreeze them.

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