To unthaw (defrost) ground beef quickly, here are the best methods ranked by speed and safety:
- Microwave thawing : This is the fastest method. Remove the beef from its original packaging, place it on a microwave-safe plate, and use the microwave’s defrost setting. If no defrost setting, microwave about 5 minutes per pound, flipping halfway through. Note that this can partially cook the edges, so cook the beef immediately after thawing to avoid bacteria growth
- Cold water thawing : Submerge the ground beef (in a sealed bag) in a bowl of cold tap water. Change the water every 30 minutes to keep it cold. This method takes about 20-30 minutes for a pound of beef and is safer than hot water because it keeps the meat out of the temperature danger zone longer
- Hot water thawing : Place the beef (in leak-proof packaging) in hot water to speed thawing. This is very fast but less safe because warm temperatures can encourage bacteria growth. It’s best if the meat will be cooked immediately afterward
- Pounding the beef : If the beef is partially thawed, flattening it with a rolling pin between parchment paper or plastic can speed thawing by increasing surface area
In summary, for the fastest safe thaw, use the microwave or cold water methods. Microwaving is quickest but requires immediate cooking. Cold water thawing takes a bit longer but is safer and still fast. Avoid thawing at room temperature to prevent bacterial growth
