What is the recommended way to thaw frozen meat?

Thawing frozen meat properly is crucial to maintaining food safety and quality. Thawing in the refrigerator or under cold running water is the recommended method because it keeps the meat at a safe temperature, preventing the growth of harmful bacteria. When thawed in the refrigerator, meat stays at a consistent, safe temperature, allowing it to thaw gradually. This method also preserves the meat's moisture and texture.

Using cold running water is effective for quicker thawing, provided the meat is in a leak-proof plastic bag, which prevents any cross-contamination with the water while still ensuring the meat stays cold. This dual method is widely acknowledged for its safety and effectiveness in the culinary field.