Don't Thaw Meat on the Counter — Use the Fridge or Cold Water

When meat sits on the counter, the outer layer reaches the danger zone (4-60°C) while the center is still frozen solid. Bacteria multiply rapidly in that temperature range — you can't see or smell the contamination, but it's there.

Plan ahead and thaw in the fridge — about 24 hours for a large cut. For faster thawing, seal the meat in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes. You can also use the microwave's defrost setting, but cook immediately after. Never refreeze meat that was thawed at room temperature.