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Food safety experts warn against leaving frozen meat on the kitchen counter or soaking it in warm water.

The U.S. Department of Agriculture (USDA) defines the food safety “danger zone” as temperatures between 4°C and 60°C (40°F and 140°F), where bacteria such as Salmonella and Escherichia coli can multiply rapidly.

Because contaminated meat may not always smell bad or look spoiled, using a controlled thawing method is important.

Defrosting in the refrigerator

Thawing frozen meat in the refrigerator overnight is widely considered the safest approach.

Once fully defrosted, ground meat, poultry and seafood can generally remain refrigerated for another one to two days, while whole cuts of beef, pork and lamb can keep for three to five days.

Meat thawed in the refrigerator can also be refrozen without cooking, although some moisture and texture may be lost.

Defrosting in cold water

For faster thawing, frozen meat can be placed in a leak-proof plastic bag and submerged in cold tap water.

The water should be changed every 30 minutes to keep it cold. Small packages weighing around one pound, or 450 grams, may thaw within an hour, while cuts weighing up to four pounds can take two to three hours.

Whole turkeys generally require about 30 minutes of thawing time per pound. Meat thawed using cold water should be cooked immediately and should not be refrozen raw.

Defrosting in the microwave

A microwave is the fastest option for small portions and can thaw some foods in less than 10 minutes, according to Good Housekeeping.

The defrost setting or a low-power mode should be used in short intervals, with the meat checked and turned regularly to prevent the edges from beginning to cook.

Because microwaves can create unevenly heated areas, meat thawed this way should be cooked immediately.

Cooking meat from frozen

Some meats, including steaks, chicken pieces and ground meat, can be cooked directly from frozen if there is no time to thaw them first.

Cooking from frozen generally takes about 50% longer and can make it more difficult to achieve crisp skin or a deep sear.

Frozen meat should not be placed directly in a slow cooker, as the gradual rise in temperature can leave it in the bacterial danger zone for too long.

Do not thaw meat on the counter

Leaving frozen meat at room temperature or soaking it in warm water is unsafe, according to USDA guidance.

The outer layers can warm into the danger zone while the center remains frozen, allowing bacteria to multiply.

Raw meat should generally not remain at room temperature for more than two hours, with the safe window becoming even shorter in hot conditions.