Ready to get cooking? Follow these defrosting tips for the best eating experience:
Thawing is simple, the best way to defrost is to just place your packaged meat in a container, tray or on a plate on the bottom shelf of your fridge (5 hours/lb and set at 0-4°C) until it thaws. If thawing individual pieces from our bags we recommend using this method.
After thawing in the refrigerator, items such as ground meat, stew meat, poultry, and seafood should remain safe and of good quality for an additional day or two before cooking; red meat cuts (such as beef, pork, lamb roasts, chops and steaks) for 3 to 5 days.
COLD WATER METHOD
If you are in a rush, place your packaged meat in a bowl full of cold tap water (30 mins/lb at 0-4°C) in the sink. Change the water every 30 minutes to keep the optimal water temperature so it continues to thaw. Just make sure to sanitize the sink once you're done.
Though leaving frozen food at room temperature seems like a fast and easy way to thaw, it’s not the safest. Since the raw meat on the outside hits room temperature while your food is still defrosting inside, bacteria start to collect, and things can get a little dicey!