Thawing Instructions
The Best Way |
The preferred- and safest- way to thaw your beef is in the refrigerator overnight. Simply place your still vacuum-sealed cut of choice on a plate to catch any drippings the evening before you're ready to cook.
Allowing your beef to thaw at a safe temperature prevents bacterial growth while preserving the tenderness and flavor. |
The Fastest Way |
For those nights you weren't able to plan ahead, you can still safely thaw your steak or ground beef in an hour or two without compromising on the texture.
The USDA recommends using the cold water method. To do this, submerge your vacuum-sealed package in a leak-proof bag. You'll want to change the water every 20-30 min to monitor temperature. There is some research that suggests a quick thaw in very warm water, followed immediately by cooking can still be safe, but we still recommend following the USDA's guidelines on this one! |
The Worst Way |
Please, for the love of good beef, do NOT defrost in the microwave!
The best way to compromise the quality of your steak is a quick defrost in the microwave. This ensures your disappointment in the tenderness and flavor of your high-choice quality beef. We advise making something else for dinner and planning on the steak for tomorrow. |