What is one of the recommended ways for thawing meat?

Thawing meat in the refrigerator is one of the safest and most recommended methods because it allows for gradual and consistent thawing at a controlled temperature. Keeping meat at a temperature below 40°F (4°C) minimizes the risk of bacteria growth, which can occur when meat is exposed to temperatures above this threshold for extended periods. This method also ensures that the meat maintains its quality and texture since it isn’t exposed to heat or fluctuating temperatures that can affect the cellular structure of the meat.

Using the refrigerator also allows for convenient meal planning, as thawed meat can remain safely in the fridge for 1 to 2 days before cooking. Other thawing methods, such as leaving meat on the counter or submerging it in hot water, can create unsafe conditions where bacteria can proliferate, leading to potential foodborne illnesses. Although thawing in the microwave is acceptable for immediate cooking, it may not evenly thaw the meat and can create hot spots that partially cook it, which can impact its texture and quality. Hence, thawing meat in the refrigerator stands out as the most effective approach for maintaining safety and quality.