Refrigerator Method

• After removing the beef from the freezer, place it in a container or on a plate before placing it in the fridge to defrost for about 24 hours. The plate or container will stop any juices that leak during the defrosting process from contaminating any other food in the fridge. Ground beef and stew meat remain good for one to two days after defrosting while steaks and chops have a slightly longer life of three to five days.

Cold Water Thawing

• This method will cause the beef to defrost faster than doing it in the refrigerator. To properly thaw beef using the cold water method, it must be placed in a sealed plastic bag, otherwise bacteria from the water could contaminate the food. Once the beef is sealed, submerge the plastic bag into cold tap water. The water should be replaced every 30 minutes to make sure it remains cold. A small package of beef will defrost in less than an hour, while a larger package of 3 to 4 lbs. will take two to three hours. Allow about 30 minutes per pound when defrosting using the cold water method.

Microwave Method

• Some microwaves might merely have a "meat" selection for defrosting, while others might ask you to input the weight of the beef in order to approximate how long it will take to defrost. Times vary based on the power of your microwave and the size of the cut of beef. However, once defrosted, immediately prepare the remainder of your beef recipe because some portions of the meat may have started to cook during the microwaving process.

Freezer Storage Times

• While food remains safe from bacteria when stored in the freezer at 0 degrees Fahrenheit, its quality might suffer over time. Use frozen ground beef within three to four months; chops four to six months; roasts four to 12 months; and steaks six in to 12 months.