How to defrost meat: the expert explains how to do it correctly even when you have little time available

When it comes to defrosting meat correctly, it is essential to avoid bacterial growth and maintain the cold chain. Here are the safest methods suggested:

Defrosting in the refrigerator: The ideal method is to transfer the meat from the freezer to the top shelf of the refrigerator, so that it defrosts slowly. This slows the growth of bacteria, keeping the meat at a safe temperature.
Quick cold water method: If you’re short on time, you can place the meat in an airtight bag, immerse it in a basin and run cold water. This method is faster but absolutely avoids hot water, which favors bacteria.

see the continuation on the next page

Microwave “defrost” function: Some microwaves have a specific defrost function. It is important to use the correct mode to prevent the meat from partially cooking.
Cooking meat from frozen: Some thinner cuts can be cooked directly from frozen, although it is generally best to avoid this method, as it may compromise even cooking.
Safe refreezing: Only meat that has been previously thawed and cooked can be refreezed. Cooking kills bacteria, allowing the food to be safely re-frozen.
To keep your meat safe and tasty, remember to take your meat out of the freezer early and follow one of these methods.