This is the safest method. Allow ample time (up to 24 hours or more for large cuts).
If pressed for time, sealed packaging can be thawed in cold water, changing the water every 30 minutes.
Avoid refreezing if possible
Once thawed, refreezing can impact taste and texture. If you must refreeze, cook the meat first.
Cook thoroughly
Follow safe internal temperature guidelines (e.g., 165°F for poultry, 160°F for ground meats, 145°F for beef/pork/lamb/fish) to ensure food safety.
While safety is generally maintained indefinitely at 0°F (–18°C), quality diminishes over time. For the best flavor and texture, stick to the recommended storage guidelines. Proper packaging, strict temperature control, and careful thawing/cooking methods all contribute to preserving the color, taste, and nutritional value of frozen meats.
Enjoy your meats at their peak by organizing and labeling each package—and be sure to use the oldest items first. Happy freezing and cooking!
