Ready to get cooking? Follow these defrosting tips for the best eating experience:
Refrigerator Method: Thawing is a little slower (5 hours/lb), but simple: all you have to do is place your meat in a container/tray or on a plate on the bottom shelf of your fridge (set at 0-4°C) until it thaws. After thawing in the refrigerator, items such as ground meat, stew meat, poultry, and seafood should remain safe and of good quality for an additional day or two before cooking; red meat cuts (such as beef, pork, lamb roasts, chops and steaks) for 3 to 5 days.
Cold Water Method: Thawing takes only 30 mins/lb when you place your meat in a bowl in your sink under constantly running cold water (0-4°C). However, as we want to promote sustainability, we recommend putting the product in cold water and refresh the water approx. every 30 minutes instead of leaving it in constantly running cold water. Just be sure to sanitize the sink once you are done