You can defrost meat in several ways, but not every method is equally safe or practical.
The fridge is the safest option, the cold-water bath is a good second when you’re in a hurry, and the microwave isn’t our favourite, but it can work for small portions you’re going to put straight on the grill.
In this guide, we’ll show you how to defrost meat safely, how long it roughly takes, and what not to do if you want your steak to stay juicy and tender on the grill. Nothing’s more disappointing than a beautiful cut of meat that’s already half-cooked before it hits the grates.
Defrosting Times for Different Cuts of Meat
| Thickness or Type of Meat | Method | Approx. Time | Notes |
|---|---|---|---|
| Thin cuts (such as steak or chicken breast) | Fridge (6°C / 43°F) | 6–12 hours | Take it out in the morning, ready to grill in the evening |
| Medium-thick cuts (such as pork chops or chicken pieces) | Fridge (6°C / 43°F) | 12–24 hours | Place on a plate or tray to catch any drips |
| Thick cuts (such as rolled roast or pork shoulder) | Fridge (6°C / 43°F) | 1–2 days | Turn halfway through for even defrosting |
| Very large cuts (such as brisket or turkey) | Fridge (6°C / 43°F) | 2–3 days | Plan ahead: slow thawing = juicy meat |
| Thin cuts (quick fix) | Cold water (≤6°C / 43°F) | 1–3 hours | Keep sealed and refresh the water regularly |
| Thin cuts (only if you’re in a hurry) | Microwave | A few minutes | Only use if you’re cooking it immediately |
- Why Meat Is Frozen
- Why Improper Defrosting Can Cause Food Poisoning
- Defrosting Meat in the Fridge (Safest Method)
- Defrosting Meat Faster with Cold Water
- Defrosting Meat in the Microwave (Only When Necessary)
- Defrosting Meat at Room Temperature (Never Do This)
- Can Packaged Meat Contain Bacteria?
- How to Tell If Meat Is Properly Defrosted
Why Meat Is Frozen
Freezing is an excellent way to extend shelf life, store supplies, and kill or slow the growth of bacteria. When meat freezes, the moisture inside turns into tiny ice crystals that damage bacterial cells. It also slows their metabolism and removes some of the moisture they need to survive.
Of course, the meat needs to be processed hygienically and frozen quickly. The colder, the better. When done correctly, frozen meat can be safely stored for years without significantly affecting its quality.
Why Improper Defrosting Can Cause Food Poisoning
During defrosting, any bacteria that survived freezing wake up again and start looking for warmth and moisture. The longer the temperature stays low, the slower bacteria multiply. But between 5°C and 60°C (41°F and 140°F), bacteria grow fastest.
As long as the bacterial count stays low, your body can easily handle it. Your saliva, stomach acid, and immune system destroy most of them. But if bacteria multiply too much, they can overwhelm your body and make you sick. This can range from mild nausea to serious illness.
Common culprits include Salmonella, E. coli, and Listeria. People with weakened immune systems are most at risk. That’s why keeping your meat at a safe temperature is so important.
Defrosting Meat in the Fridge (Safest Method)
Bacteria multiply fastest between 5°C and 60°C (41°F and 140°F), which is precisely why your fridge should be set to about 4°C (39°F). At that temperature, bacterial growth is minimal and meat stays safe for several days. At least as long as the use-by date allows.
The fridge is therefore the perfect place to defrost meat because it never goes above that critical 5°C (41°F) limit.
How to Defrost Meat in the Fridge
If the meat is well sealed, leave it in its packaging. Always place it on a plate or tray to catch any liquid that might leak, and make sure the different cuts aren’t stacked too tightly. The more airflow around the meat, the more evenly it defrosts.
Once defrosted, meat can stay safely in the fridge for a few more days before cooking. Always check the use-by date and start defrosting early rather than waiting until the last moment.
Defrosting Meat Faster with Cold Water
We always recommend defrosting meat in the fridge first. It’s slow but safe. If you’re short on time and can’t wait 24 hours for that ribeye to thaw, you can defrost it in cold tap water in just a few hours. This method is only safe for vacuum-sealed meat or meat in leakproof packaging. The water should never come in direct contact with the meat itself.
Water conducts heat better than air, which is why meat defrosts faster in water than in the fridge. Place the sealed meat in a large bowl or pot and fill it with cold water. If it floats, weigh it down with a small plate to keep it submerged.
Replace the water every 30 minutes to keep it cold, especially on warm days. Once the water rises above 5°C (41°F), bacteria start multiplying quickly, and you risk spoiling the meat. This method isn’t recommended for very large cuts because it’s easy to forget to refresh the water.
Defrosting Meat in the Microwave (Only When Necessary)
Most microwaves have a defrost function (often shown with a snowflake symbol). It sounds handy, but we don’t recommend it for most types of meat.
A microwave heats unevenly. Some parts of the meat start cooking while the rest is still frozen. This ruins texture and flavour, and the partially warm areas can become a breeding ground for bacteria if the meat isn’t cooked immediately afterwards.
If you still want to use the microwave, do it only for small, thin pieces like chicken breast or minced meat. Use the lowest power setting and defrost in short intervals of 30 seconds to 1 minute. Then cook the meat straight away.
For thick steaks, roasts, or large cuts, skip the microwave method entirely. Start defrosting on time in the fridge, or use the cold-water method instead.
Defrosting Meat at Room Temperature (Never Do This)
Leaving meat on the counter to defrost is the worst possible method. Once the outside reaches above 5°C (41°F), the inside is still frozen solid, and that’s giving bacteria hours to multiply while you wait.
Large cuts are especially risky. They take so long to thaw that the outer layer stays in the “danger zone” for so long that bacteria can spread deeper into the meat.
This is also why you shouldn’t leave meat out to “come to room temperature” before grilling. It takes much longer than you think for meat to reach 20°C (68°F), and by then, it’s no longer safe to serve.
Can Packaged Meat Contain Bacteria?
Slaughterhouses take strict hygiene measures. Staff wear gloves and aprons, and all surfaces are cleaned and disinfected regularly. Still, it’s impossible to eliminate bacteria completely.
That means packaged meat can still contain bacteria. The good news is. If you defrost meat safely, handle it hygienically, wash your hands, and keep your grill clean, there’s nothing to worry about.
How to Tell If Meat Is Properly Defrosted
You’ll know meat is fully defrosted when it feels soft and pliable all over. Press gently with your fingers, and it should give slightly but not feel cold or stiff in the centre.
For thick or bone-in cuts, insert a metal skewer or thin probe into the middle. If it slides in easily and doesn’t feel icy when you pull it out, the meat is fully defrosted.
Make sure the meat stays cool. And that’s no warmer than about 5–6°C (41–43°F). If it’s warmer than that, it’s been out too long. In that case, put it back in the fridge until you’re ready to cook.
If in doubt, use a meat thermometer. At 3–6°C (37–43°F), the meat is safely defrosted but still cool enough to handle. That way, it will cook evenly and you won’t end up with a half-frozen centre on the barbecue.
