MEAT DEFROSTING CHART
Cut and
Weight
MEAT
BEEF
Ground beef
1lb.
2Ibs.
Pot roast, chuck under 4 Ibs.
Rib roast, rolled 3 to 4 Ibs.
Rump roast 3 to 4 Ibs.
Round steak
Sirloin steak l/2 inch thick
Tenderloin steak
Stew beef
2 Ibs.
LAMB
Cubed for stew
Ground lamb under 4 Ibs.
Chops
1 inch thick
PORK
Chops
%inch thick
Spareribs.
2 to 3 Ibs.
Roast
under 4 Ibs.
Bacon
under 4 Ibs.
Sausage, bulk 1 lb.
Sausage, links 1 lb.
Hot dogs
1 lb.
Defrosting | Time at | Standing |
Quick | Defrost | Time |
11 to 12 minutes |
|
|
| 10 minutes | |
10 to 11 minutes | per | lb. | minutes | ||
11 to 13 minutes | per | lb. | |||
15 to 17 minuter | per | lb. | 30 minutes | ||
15 to 17 minutes | per | lb. | 30 minutes | ||
7 to 10 minutes |
|
|
| minutes | |
10 to 12 minutes | per | lb. | minutes | ||
12 to 14 minutes | per | lb. | 15 minutes | ||
6 to 8 minutes per | lb. | minutes | |||
9 to 12 minutes | per | lb. | 10 minutes | ||
11 to 12 minutes | per | lb. | minutes | ||
11 to 12 minutes | per | lb. | 15 minutes | ||
11 to 12 minutes |
|
|
| 10 minutes | |
13 to 15 minutes | per | lb. | 10 minutes | ||
14 to 16 minutes | per | lb. | 30 minutes | ||
7 to 8 minutes |
|
|
| 5 minutes | |
6 to 7 minutes |
|
|
| 5 minutes | |
6 to 7 minutes |
|
|
| 5 minutes | |
9 to 10 minutes | per | lb. | 5 minutes | ||
Directions
Turn over once.*
Remove thawed portions with fork Return remainder to oven to defrost. (The best way to freeze ground beef is in a doughnut shape.)
Turn over once.+
Turn over once.*
Turn over once.’
Turn over once.’
Turn over once.’
Turn over once.’
Turn over once.* Separate.
Separate and rearrange as necessary.
Turn over once.’
Turn over once.*
Defrost 2 at a time, single layer. Rearrange chops halfway through defrosting time.
Turn over once.’
Turn over once.’
Defrost until strips separate. Recommend defrosting 1 pound at a time.
Turn over once.+
Remove thawed portions with fork. Return remainder to oven to defrost.
Turn over once.’
Defrost until pieces can be separated.
l Turning or stiring should be done after Xth of the defrosting cycle.
48
