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Thawing Time Guide: Frozen Meat

February 27, 2011

You may skip thawing thin cuts, but allow 1 1/2 times the usual cooking period. Do thaw thin cuts if you are planning to shape or stuff slices, dredge them in flour or crumbs or roll in batter or eggs (coatings don’t adhere to frozen meats) or deep fat fry the meat. For even thawing, use the refrigerator even though it’s slower. Follow this guide:

Beef

           

Rolled Rib Roast  8 to 10 hours per pound
Standing Rib Roast 7 to 8 hours per pound
Rump 7 to 8 hours per pound
Sirloin Steak – 1 inch 8 to 10 hours per pound
Round Steak 5 to 6 hours, total thawing time
Ground Beef – 1lb pkg. 18 to 20 hours, total
Patties, separated 5 to 6 hours, total
Stew Meat – 1lb. pkg. 18 to 20 hours, total

Pork

Chops – 3/4 in. thick 4 to 5 hours, total
Cutlets 7 to 8 hours per pound
Steak 7 to 8 hours per pound
Sausage – 1lb pkg. 18 to 20 hours, total

Veal or Lamb

Chops, 1/2 to 3/4 in. thick 7 to 8 hours, total
Leg 7 to 8 hours, total

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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One Comment leave one →
  1. February 28, 2011 12:22 am

    Not totally sure what the photo on this card has to do with thawing meat, which is what it offers on the flip side, but hot damn! doesn’t that plate of food look totally unappetizing?

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