Freezing and thawing chilled meat safely

Before you freeze it

1. 1Check any storage instructions and date shown on the pack first. If you do not plan to cook the meat within that window, move it to the freezer promptly.
2. 2Keep an unopened pack sealed. If a pack is open or damaged, place the meat in a clean, leak-proof freezer container or bag and mark the freezing date.
3. 3Keep the freezer at −18°C. If you divide a larger pack, portion it cleanly before freezing so you can thaw only what you need.

The safest everyday thaw: the refrigerator

Put the sealed pack in a tray or container on the lowest shelf, away from ready-to-eat food. Keep the refrigerator at 5°C or below so any liquid cannot drip onto other food.

Plan ahead. The exact thawing time depends on the cut, thickness and pack size; give it the time it needs in the refrigerator instead of trying to finish the job on the counter.

When you need a faster method

1. 1Cold water: keep the meat in an airtight or leak-proof bag, submerge it in cold water, and change the water every 30 minutes. Cook it immediately after thawing.
2. 2Microwave: use the defrost setting and cook the meat immediately. Parts of the pack can begin to warm or cook during microwave thawing.
3. 3Do not thaw meat at room temperature or in warm water. The outside can warm while the centre is still frozen.

Can you freeze it again?

Meat thawed in the refrigerator can be refrozen safely, although its texture may lose some quality. If you used cold water or a microwave, cook the meat before freezing it again.

Keep the rest of the kitchen clean

1. 1Wash your hands before and after handling raw meat.
2. 2Keep raw meat and its juices away from cooked or ready-to-eat food, and clean the tray, utensils and work surface after use.
3. 3Follow the pack instructions first. If you cannot confirm that the meat stayed cold, use official food-safety advice rather than guessing.