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
Vintage Recipe Cards 
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?
I wondered that, too! Chicken ala king holds no appeal for me. I might eat those potatoes after a night of bar hopping though. Also, just a guess, but I think the rubber band is supposed to be removed from asparagus before serving . . .
Anyway, the thawing times are very helpful and have been duly bookmarked. Thanks!
It’s a red pepper strip, I do believe! Though it looks like an elastic