What is your defrost method for your beef?

[rhiandmoi]

I finally found a place to order beef in a small enough quantity that it fits in my freezer, but large enough that I get a bulk discount, and I just picked up my first beef order.

So now that I have all this great 100% grass fed beef, I would hate to ruin it due to poor defrost methods. I normally just pull down whatever I need a day or two (or 3 for large roasts) in advance and just let it defrost in my meat drawer in the fridge. Is this the best way to defrost? Or should I do a more rapid water soak defrost? Does it matter? The meat came pre-frozen, and I believe was quick frozen at the processor, so there shouldn't be a lot of large ice crystals, so it might not matter.

I was just wondering what other people have found to be the best.

[lil_earthmomma]

Originally Posted by rhiandmoi

I finally found a place to order beef in a small enough quantity that it fits in my freezer, but large enough that I get a bulk discount, and I just picked up my first beef order.

So now that I have all this great 100% grass fed beef, I would hate to ruin it due to poor defrost methods. I normally just pull down whatever I need a day or two (or 3 for large roasts) in advance and just let it defrost in my meat drawer in the fridge. Is this the best way to defrost? Or should I do a more rapid water soak defrost? Does it matter? The meat came pre-frozen, and I believe was quick frozen at the processor, so there shouldn't be a lot of large ice crystals, so it might not matter.

I was just wondering what other people have found to be the best.

For larger cuts like roasts, I pull it down to my meat drawer 2 days ahead. This works great for me. For steaks and chicken/pork I use the rapid water soak defrost.

[momtoalexsarah]

We use frozen all the time - so when I do my meal planning I figure out what I need to pull out on Sunday night to get thorugh to Wednesday (Monday is usually something that defrosts quick, tuesday a little less quick Wednesday is roast day. Wed I pull out what is needed for the rest of the week.

[cristeen]

For food safety purposes, the defrost in the fridge is considered safest. But for those of us who wait until the last minute to realize that we forgot about dinner - then the cold water bath tends to be the quickest.

[tankgirl73]

:

The problem I have with fridge defrosting, is that sometimes I'll end up having to change plans when I was planning to actually cook the meat, and then forget that it's in there. A week later, there's a dried-out carcass in the fridge...

Still, I usually try to thaw in the fridge but I'll water-thaw when needed. I've also been known to microwave-thaw : but only when desperate... Never had any problems with crystals or whatever.

I'd love a better suggestion for quickly thawing ground beef... water soak is a no-go lol...

[cristeen]

Originally Posted by tankgirl73

I'd love a better suggestion for quickly thawing ground beef... water soak is a no-go lol...

For something like burgers or meatloaf it won't work, but for anything like taco meat where it'll be broken up, I just toss it in the pan still frozen - turn it down a little bit and pop a cover on it, come back in 5 minutes, stir, cover and leave it for a few more. Doesn't usually take too long.

[rhiandmoi]

Originally Posted by cristeen

For food safety purposes, the defrost in the fridge is considered safest. But for those of us who wait until the last minute to realize that we forgot about dinner - then the cold water bath tends to be the quickest.

Actually, a rapid defrost with cold water is as safe as the refrigerator defrost for small sizes. Just don't leave it on the counter. Not that as a food safety professional I would ever do that.

[tankgirl73]

Originally Posted by cristeen

For something like burgers or meatloaf it won't work, but for anything like taco meat where it'll be broken up, I just toss it in the pan still frozen - turn it down a little bit and pop a cover on it, come back in 5 minutes, stir, cover and leave it for a few more. Doesn't usually take too long.

Yes, I do that when I want loose cooked ground beef. It is specifically for when I want the beef raw and loose to be shaped, etc, like for burgers or meatballs, that I'd love a better idea.

[forestrymom]

I've always used the countertop method, and never once been sick. I watch it closely to make sure it stays cool and then pop it in the fridge if its not time to cook it yet. My mom and her mom before her has done the same thing.