Good beef still needs good handling at home.
The safest thawing and storage rules are simple, and the U.S. Department of Agriculture provides clear guidance for consumers.
The refrigerator is the easiest method to plan around
USDA says beef can be thawed safely in the refrigerator, in cold water, or in the microwave. It advises against thawing meat on the counter.
Small cuts may thaw in the refrigerator within about a day, while large or bone-in roasts can take two days or longer.
Cold-water thawing requires attention
Keep the beef in airtight packaging or a leakproof bag, submerge it in cold water, and change the water every 30 minutes. USDA advises cooking beef promptly after cold-water thawing.
Microwave-thawed beef should be cooked immediately
Microwaves can begin warming or cooking parts of the meat while other parts are still thawing, so USDA recommends moving directly into cooking.
USDA FSIS beef thawing guidance
Refrigerator time after thawing depends on the cut
USDA says thawed ground beef is generally safe in the refrigerator for another 1 to 2 days. Steaks and roasts can generally remain refrigerated for 3 to 5 days before cooking.
Use a thermometer for food safety
USDA recommends cooking whole beef steaks and roasts to at least 145°F followed by a three-minute rest, and ground beef to 160°F.
USDA FSIS safe temperature guidance
Quality cooking starts with respecting the product before it ever reaches the pan.
