Put the raw meat on a plate in the microwave and utilize the defrost setting on the microwave to thaw.
Thawing meat at room temperature.
When frozen food gets warmer than 40 degrees or is at room temperature for more than 2 hours it s in the danger zone where bacteria multiply quickly.
According to the usda you should never thaw meat at room temperature or in hot water.
As soon as meat reaches 40 degrees f it enters the food danger zone where bacteria can multiply and make.
After thawing ground meat poultry and seafood should keep well in the refrigerator for an extra day or two while red meat beef pork lamb and steak stays good for 3 to 5 more days.
In fact raw meat should never sit out in temperatures above 40 f for extended periods of time and never longer than two hours for any reason.
When you utilize this method you will need to cook the meat immediately.
You can thaw a pound of meat in an hour.
Never thaw meat at room temperature for safety reasons meat should never be thawed on the counter at room temperature or in a bowl of warm or hot water anything over 105 degrees f.
If defrosting on your counter the surface temperature of your meat likely gets at least as high as 60 before the entire thing is defrosted.
Food must be kept at a safe temperature during thawing.
When the temperature of the meat rises to room temperature bacteria start to grow mainly due to the presence of the natural juices.
The only time my meat is exposed to temperatures above 40 is during transit from the store and if i m letting it get to room temperature for immediate cooking 30 60 mins.
The following methods will show you how to thaw meat and keep it out of the temperature zone that allows bacteria to grow 40 degrees to 140 degrees f which is.
The usda calls it the danger zone it is when the temperature is between 40 140 f for around two hours or more.
First it s crucial to know that perishable foods should never be thawed in hot water or left at room temperature for more than two hours.
Department of agriculture cautions consumers against thawing raw meat at room temperature.
Never thaw food at room temperature such as on the counter top advised sucher.
Some people may say that their families would thaw meat at room temperature and never get sick.
As soon as raw meat or even cooked meat begins to thaw and reach a temperature warmer than 40 f bacteria that may have been present before freezing can start to multiply.