What is the best practice for thawing frozen meat?

Thawing frozen meat in the refrigerator is considered the best practice because it allows the meat to gradually come to a safe temperature, minimizing the risk of bacterial growth. The refrigerator maintains a consistent and cold environment, usually below 40°F, which is important for food safety. This method not only ensures that the meat thaws evenly but also retains its quality and flavor.

In contrast, thawing at room temperature can lead to parts of the meat reaching unsafe temperatures while other parts remain frozen, which increases the risk of foodborne illness. Using hot running water is not advisable either, as it can cause the outer layers of the meat to become warm enough for bacteria to grow while the inner portions are still thawing. Thawing in a microwave can be quick, but it often results in uneven thawing and partial cooking, which can affect the texture and flavor of the meat. Thus, refrigerator thawing is the safest and most effective method for maintaining quality and safety in meat preparation.