There are several safe and effective ways to defrost ground beef:
- Refrigerator Thawing: The safest method is to place the ground beef, still in its packaging or in a sealed bag, on a dish or plate to catch drips and put it in the refrigerator. It typically takes about 24 hours for a pound of ground beef to thaw in the fridge. This results in evenly thawed meat and is hands-off.
- Cold Water Thawing: Place the ground beef in a tightly sealed plastic bag and submerge it in cold tap water. Change the water every 30 minutes until the meat is thawed. This usually takes about an hour or less per pound. Cook immediately after thawing this way to prevent bacterial growth.
- Microwave Thawing: Use the microwave's defrost setting or manually set it to 20-30% power. Defrost the ground beef in short intervals, rotating or breaking the meat apart as it thaws to promote even defrosting. The USDA recommends cooking the beef immediately after microwave thawing because some parts may begin to cook.
- Hot Water Method (less common but safe if quick): Submerge ground beef sealed in a zip-top bag into hot tap water, changing the water or checking every few minutes. This method is faster but should be used only for small amounts and requires immediate cooking after thawing.
For the best balance of safety and convenience, refrigerator thawing is preferred if time allows. For quicker options, cold water or microwave thawing can be used but with immediate cooking afterward. If only part of the package is needed, it's possible to cut or separate the frozen beef before thawing only the portion required, then keep the rest frozen.
In all cases, avoid leaving ground beef at room temperature to defrost, as that can lead to bacterial growth. This summary covers the common, safe defrosting options for ground beef based on expert and food safety sources.