When your Deloach Cattle Company beef arrives frozen, you’ll likely want to use it right away for your next meal. But don’t just slap it on the counter and call it is day! Properly defrosting your beef will ensure that neither the quality or safety of your beef is compromised.
There are 3 methods to choose from, each with their own pros and cons for usage. How quickly you want to cook, and which method you’ll use for cooking, will determine your choice. Here are the safest grass fed beed defrosting methods as defined by USDA guidelines.
Use your refrigerator to defrost
Pros: Allows for the longest thawing period before having to cook • Cons: Typically takes at least 1 day per pound to thaw
Simply place your packaged beef on a dish or plate to thaw slowly in the fridge. Once thawed, beef can stay fresh up to 3-5 days before you have to cook it. While it may result in some loss of quality, you can re-freeze the beef before fully thawed.
Using cold water to defrost
Pros: Faster than using a fridge • Cons: Needs more attention and if leaking occurs, can compromise the meat
Placing the beef inside a leak-proof bag or casing, submerge the package into cold water. Replace the water every 30 minutes until the beef is no longer frozen.
Using your microwave to defrost
Pros: Fastest method of defrosting • Cons: Can cause irregular cooking of meat and must cook beef immediately after thawing
Follow the directions on your microwave to properly defrost based on weight.
No time to defrost?
No problem! Grass fed beef is still safe to cook from a frozen state, but will take roughly 50% longer to cook. Of course, always use a meat thermometer to verify that your meal is safe to eat.
Whichever method you choose, you can rest assured that your grass fed beef will taste just as delicious as the day we packaged it up just for you and your family!