The 3 Safest Ways To Thaw Frozen Ground Beef, According To The USDA

Chances are, you've probably defrosted ground beef before, but did you do it correctly? While the kitchen is a great place to take creative risks, handling food safely should be non-negotiable. After all, you don't want to make yourself or someone else sick. The United States Department of Agriculture (USDA) recommends just three methods to safely thaw perishable food: "in the refrigerator, in cold water, and in the microwave." So if you're accustomed to either of the unfortunately common thawing practices of setting ground beef out on the counter or placing it in a bowl of warm water, read on cause neither of those is considered safe.

When defrosting ground beef (or any perishable food), the main concern is to stay clear of the "danger zone." This is a temperature range between 40 and 140 degrees Fahrenheit in which bacteria such as Salmonella and Staphylococcus aureus thrive and multiply.

The first method, gradually allowing the beef to come to temp in the refrigerator, is the safest because the standard fridge's temperature setting (33 to 40 degrees Fahrenheit) acts as a danger zone stopgap. This method also requires the least effort. The only downside is that it takes about 24 hours for a pound of ground beef. For this reason, it's best suited for when you're planning a meal ahead of time. However, you can shorten the thawing time by flattening the meat in a baggie before storing it in the freezer. That not only helps with meal prep, but is also part of knowing how to safely freeze ground beef. Just be sure to cook it within a day or two of thawing.

The second method is to defrost the ground beef in cold water (never hot, which is one of the biggest mistakes people make when defrosting meat). While not nearly as slow as method one, you'll still need about an hour for 1 pound. Place the ground beef in a leak-proof, airtight package or plastic bag, as exposure to air or water could result in rapid bacteria growth. The USDA recommends changing the water every 30 minutes.

Using the defrost mode on the microwave is by far the fastest method, taking eight to 10 minutes per pound. Once, done, you must cook the meat immediately. Despite the speed, this approach has potential downsides. A study published in Preventative Nutrition and Food Science (via the National Library of Medicine) revealed that this method results in a significantly higher bacteria count than using the fridge. Don't feel like waiting a day to thaw meat in order to cook? It's actually safe to cook ground beef from frozen, allowing for an additional 50% of total cooking time.

The Centers for Disease Control and Prevention (CDC), estimates that 128,000 people are hospitalized every year due to foodborne illness. The more you learn about safe food handling practices, like how to properly thaw ground beef, the better your chances are of not being among them.