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Cooking With Frozen Meat

The most ideal way to defrost frozen food is by leaving it inside the refrigerator. This is measured safe because the cold temperature prevents the growth of harmful organisms as the meat thaws. From the freezer, place the bag of frozen food into a tray to prevent juices from dripping, and put it inside the refrigerator that's set between 35 to 40°F. On the other hand, other effective ways are also commonly used.

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Beef and Pork

Thaw frozen beef or pork in the refrigerator. Do not leave them to thaw on the kitchen counter as defrosting at room temperature can encourage the growth of bacteria on the surface of the meat. Move the bag from the freezer, place it in the fridge and allow defrosting slowly and safely. Thawing this way will also result in the least amount of moisture loss compared to the other methods.

  • Small Pot Roast – 4 to 5 hours per pound; 2-3 hours in cold water
  • Large Pot Roast – 5 to 7 hours per pound; 30 minutes per pound in cold water
  • Single Chop – 12 to 14 hours; 45 minutes to 1 hour in cold water
  • Full Pack of Chops/Steaks – 20 to 24 hours; 1 ½ to 2 ½ hours in cold water
  • One Inch Steak – 8 to 12 hours; 2 to 3 hours in cold water
  • Thicker than 1-inch – 16 to 24 hours; 4 to 5 hours in cold water
  • 16 oz. Ground Beef – 24 hours; 2 to 3 hours in cold water