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Best thaw method for 1 pound pack frozen Grass Fed Ground Beef

Answered on August 19, 2014
Created June 10, 2012 at 2:57 AM

I'm sooo excited: I scored some 1 pound packs of frozen, grass fed ground beef at Trader Joes.

Question:


What's the fastest / best way to thaw it?

Whenever I've tried it in the microwave it seems to always start cooking the outer most area while the inside is still frozen.

BTW, the dimensions of the pack is 1" X 6" X 4".

One more consideration: I'm doing a 30 day LOW-HISTAMINE PALEO trial. For those who might not know, some people are sensitive to the histamines which develop as protein starts to age/rot/spoil/decompose. It doesn't actually need to be spoiled to be a problem: leftovers (even refrigerated) are a problem. So, THE QUICKER it can go from frozen to thawed to cooked to eaten, the better! Therefore, I don't want to thaw it in the fridge for 24 hours like I previously would have done.

Any tips would be greatly appreciated.

Thanks, Mike

A7768b6c6be7f5d6acc76e5efa66464c

on July 11, 2012
at 03:59 AM

You can do it in 7 minutes (with a couple stirs) in hot water. See link above from New York Times.

94480caec9fbbaacc386d86a45efa720

(1007)

on June 10, 2012
at 12:56 PM

I do this all.the.time. I make chili, paleo-sloppy-joes, stirfries. Works great.

0607529af9b78bb5b178f7ffabdc4693

(701)

on June 10, 2012
at 06:36 AM

Second the running water into bowl. I've fully defrosted many of those one pound packs in 15 minutes.

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on June 10, 2012
at 06:01 AM

better yet, put it in a bowl in the sink with a drip of water, keeps the water moving.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on June 10, 2012
at 03:13 AM

Agreed. In the pack in a bowl of cool water will quickly thaw it.

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5 Answers

best answer

1
A7768b6c6be7f5d6acc76e5efa66464c

on July 04, 2012
at 01:41 AM

I know this answer is very late to the discussion, but I heard this very topic addressed on NPR recently, and it seems that immersing the meat, sealed in plastic, in HOT water is the safest. Why? Because it thaws in a fraction of the time it takes either in cold water or in the fridge. Small amounts only, though, not large roasts.

New York Times: A Hot-Water Bath for Thawing Meats

8
4b5be253ac1981c690689cab7e4bf06d

(3043)

on June 10, 2012
at 03:20 AM

If you are using it as loose ground beef, you can actually defrost and cook it at the same time. Add your fat of choice to the pan, chunk of ground beef, and keep turning the chunk as the bottom cooks. Scrape off the cooked part, and repeat.

94480caec9fbbaacc386d86a45efa720

(1007)

on June 10, 2012
at 12:56 PM

I do this all.the.time. I make chili, paleo-sloppy-joes, stirfries. Works great.

7
35b2cb4d450e5288895c255dfdfff35d

(5828)

on June 10, 2012
at 03:11 AM

Soak it in water for an hour.

0607529af9b78bb5b178f7ffabdc4693

(701)

on June 10, 2012
at 06:36 AM

Second the running water into bowl. I've fully defrosted many of those one pound packs in 15 minutes.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on June 10, 2012
at 03:13 AM

Agreed. In the pack in a bowl of cool water will quickly thaw it.

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on June 10, 2012
at 06:01 AM

better yet, put it in a bowl in the sink with a drip of water, keeps the water moving.

A7768b6c6be7f5d6acc76e5efa66464c

on July 11, 2012
at 03:59 AM

You can do it in 7 minutes (with a couple stirs) in hot water. See link above from New York Times.

1
A837194a37de41e5217b7dc4274b342b

on June 10, 2012
at 04:13 AM

For the Histamine intolerance, Google a product called "Histame". This has been a lifesaver for me to be able to eat a lot more things.

1
518bce04b12cd77741237e1f61075194

(11577)

on June 10, 2012
at 04:11 AM

If you can control the level of your microwave, my mom usually defrosts it on the lowest setting for several minutes and flips it at least once. If you do it on regular, you're right, it doesn't work well- on low it doesn't cook it. That would probably be the very fastest method if you want speed!

As a microwaveless person, I throw mine in some lukewarm water. To speed it up, I put it in a big freezer bag then break it into chunks as it softens (up the surface area!). When it is mostly defrosted, if I'm using it in a hash or shepards pie, I just start cooking it. If using it for burgers or meatballs, I just keep breaking it into smaller pieces and allow it to defrost fully before processing.

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