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Thawing Times for Meat

Appears in
top 1000The Times Calendar Cookbook
The Times Calendar Cookbook

By Katie Stewart

Published 1977

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Thaw meat slowly, preferably in the refrigerator. Then cook as fresh meat.

Refrigerator Room temperature
Joints under 1.25 kg/3 lb 9–12 hours 3–6 hours
Joints over 1.25 kg/3 lb 12–20 hours 6–9 hours
Steaks and chops 5–6 hours 2–4 hours

© 1977 Katie Stewart estate. All rights reserved.

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