MEATBOX GUIDE
3 safe thawing methods (and what not to do)
Best practice: keep it cold, keep it clean, and avoid leaving meat in the 5°C to 60°C “danger zone” where bacteria can grow quickly.
Best quality, least risk
1) Refrigerator thaw (recommended)
- Keep the pack sealed. Put it on a plate or tray (to catch any drips).
- Thaw in the fridge (aim for 0°C to 4°C).
- Once thawed, cook as normal. This is the safest “plan-ahead” method.
Faster, needs attention
2) Cold water thaw (quick)
- Place meat in a leak-proof bag (or keep the original sealed pack if it is airtight).
- Submerge in cold tap water.
- Change the water every 30 minutes until thawed.
- Cook immediately after thawing.
Fastest, cook immediately
3) Microwave thaw (last-minute)
- Use the “defrost” setting. Turn or rotate during thawing for more even results.
- Cook immediately after thawing (some areas can warm up during microwaving).
What not to do
- Do not thaw at room temperature (countertop).
- Do not thaw in hot water.
- Do not leave thawing meat in a car, balcony, or anywhere warm.
- If you used cold water or microwave thawing, do not leave it for later. Cook it right away.
Quick rule: If you need it today, use cold water or microwave thawing and cook immediately. If you can wait, fridge-thaw for best safety and texture.