Defrosting meat properly: the gentlest method

A good piece of meat can be ruined while it defrosts. It happens faster than most people think, and you only notice in the pan. The meat loses juice, turns tough and tastes flatter than expected. Yet the difference almost always comes down to temperature and time.

Why defrosting decides the quality

When meat freezes, the water in it forms ice crystals. The more slowly and evenly those crystals melt again, the more liquid stays where it belongs. If it goes too fast, the juice runs out and collects in the tray instead of in the meat. That juice is what carries the flavour and keeps a steak tender. Then there is the hygiene side. If the surface warms up while the centre is still frozen, bacteria multiply exactly where they are least wanted.

Defrosting meat in the fridge: the gentlest method

The fridge is the method where nothing goes wrong. The meat stays cold throughout, defrosts evenly and keeps its structure. Take it out of the packaging, place it on a rack or in a sieve over a dish and put it on the bottom shelf. That catches the escaping juice and keeps it away from other food. Cover the meat loosely so the surface does not dry out.

How much time to allow

As a rule of thumb, allow roughly half a day to a full day per kilogram. A 300 gram steak is ready overnight. A leg of lamb takes considerably longer and belongs in the fridge the day before, with larger pieces rather two days ahead. Mince frozen flat thaws faster than a thick block. It is worth thinking about later defrosting while you freeze, and packing in flat portions. If you are ever in a hurry, a well sealed bag in a cold water bath is the only defensible shortcut. Change the water every 30 minutes and cook immediately afterwards.

What to avoid

Defrosting on the worktop at room temperature is convenient and still the worst idea. The edges warm up long before the middle softens. Warm water has the same problem and partly cooks the outer layers as well. The microwave defrosts unevenly, the meat turns grey at the edges while the centre is still solid. For mince that goes straight into the pan that may do at a push. For a steak or a chop the patience pays off.

After defrosting

Defrosted meat belongs in the pan or the oven promptly, the following day at the latest. Pat it thoroughly dry before frying, otherwise the remaining moisture steams it instead of letting a crust form. Do not refreeze it raw. Once cooked it can go back into the freezer. How long meat keeps in the fridge and the freezer in the first place is covered in detail in our article storing meat properly.

Our meat does not arrive frozen at all

Our meat from Austria is processed to demand and shipped chilled, not deep frozen. We accept orders until Sunday 23:59, slaughter and processing take place on Tuesday, packing and dispatch on Wednesday, and delivery is scheduled for Thursday. Whatever you do not need in the first few days you can freeze yourself. In portions, packed flat and labelled, and you stay flexible when defrosting later. You can find all our fresh meat here.