How to Defrost Meat Step By Step?

Any meat has three main conditions: fresh, chilled, and frozen. Everything is evident with the first and second conditions, but the third requires explanation. First, it is good to talk about ways to freeze the meat and then defrost it. We will learn how to defrost meat safely.

The best way to freeze is art. In exceptional cases, the soon-to-cool ice prevents the formation of ice crystals which can destroy the flesh cells. Thus, for example, all the meat for steak is frozen in Russia (our cows do not have the marbling and other qualities required for such products).

Most steak restaurants are prepared from frozen meat that was properly preserved and melted adequately during delivery. Aren’t sticks deliciously in restaurants?

We should know about it.

So, there is no need to be afraid of frozen meat in the industry, and it retains its taste. The second way is the house, which is mostly practiced by housewives and is wrong. We bought a massive piece of chilled meat, cut it up for dinner, and the rest of it was frozen in a simple refrigerator.

This is where the problem arises: a large piece of meat slowly accumulates unevenly – first, its edge is frozen, then the middle layer, and only then the center of the piece, which is undesirable.

When defrosting frozen meat in this way, the cellular structure is destroyed, and you will probably get a piece of biomass instead of fine meat, which is not suitable for a delicious dinner.

If the rest of the meat is still necessary to cook at home, you need to do it properly. A large piece of meat needs to be cut into small pieces (one-part – one piece), arranged in individual packages, and then frozen. Of course, the meat will not taste the same as steamed or chilled, but it is better than a bigger piece.

How is the meat being swallowed properly? 

The action algorithm is very simple. From the fridge, the meat must be transferred to an area with zero temperature in the fridge; wait a day until the whole meat is evenly cooked at 0°C. It will become soft, without internal seals, and flexible.

From the zero zones of the refrigerator, place the meat in hot water and bring it to room temperature; underwater, this process will literally take 10-15 minutes.

Why just underwater? 

In the air, heat transfer is less, while water quickly and fairly evenly brings the meat to room temperature. After that, the meat should be transferred to a paper towel and stained water from above. If the meat is intended for cooking broth, you can immediately lower it into cold water and let it boil. Do not use hot water. Otherwise, the above protein ingredients may become curled.

Why do we cut meat with homemade meat?

Yes, everything is very simple – a piece of meat defrosts faster and more evenly across the entire depth of the meat.

In a nutshell, I will briefly outline some useful tips when buying, storing, and cooking meat.