How to thaw frozen meat

A direction-ltr align-start para-style-body" data-mce-fragment="1">At Heartstone Farm, all of our meat is flash frozen shortly after processing. This “locks in” its freshness, preserving its taste, texture, and nutritional value. This process dramatically slows down the degradation and bacterial growth that can occur in fresh meat, ensuring that the product remains as close to its original state as possible until it's thawed and cooked.

BY MAINTAINING A CONSISTENT FREEZER TEMPERATURE YOUR MEAT WILL BE SAFE AND FLAVORFUL FOR UP TO 12 MONTHS.

Here are two safe and effective ways to defrost meat:

IN THE REFRIGERATOR, BUT IT TAKES TIME

• Refrigerator Thawing: This is the safest and most recommended method. Place the frozen meat in the refrigerator and allow it to thaw slowly. This slow process helps the meat retain its flavor and texture. The time required for thawing depends on the weight and type of meat, but it usually takes about 24 hours for every 5 pounds of meat. Once thawed, the meat can be kept in the refrigerator for an additional 1-2 days before cooking. WE RECOMMEND PUTTING A PLATE OR PAN UNDER THE MEAT - occasional small tears in the packaging which are not noticed when frozen can result in leaks during thawing.

• Cold Water Thawing: For a quicker thawing method, you can use cold water. Keep the meat in its original packaging or place it in a leak-proof bag. Submerge it in cold water, changing the water every 30 minutes to ensure it stays cold. This method can thaw meat in as little as one hour, depending on the size of the cut. It's important to cook the meat immediately after thawing using this method.

We do not recommend using the microwave to thaw meat. It is unsafe to thaw your meat at room temperature.