So you’ve stocked up on our farm-fresh meats, tucked them safely in the freezer, and now it’s go-time for dinner. But how do you thaw that beautiful cut of meat without losing flavor or messing with the texture?
Here’s your go-to guide for thawing meat that’s been wrapped in freezer paper — just like we do it at Whitt’s Place.
Step 1: Leave the Paper On
Freezer paper isn’t just there to look nice — it helps protect your meat during the thaw. Keep it on while you defrost to lock in moisture and prevent freezer burn from messing with your meat.
Step 2: Thaw in the Fridge (Our Favorite Way)
Place the meat (still wrapped) on a plate or tray and stick it in the fridge.
👉 Depending on the cut, it’ll take 12 to 24 hours.
This method is slow but safe and helps the meat retain its natural flavor and juiciness. Worth the wait!
Step 3: Need It Faster? Use the Cold Water Method
Short on time? Here’s a safe shortcut:
- Keep the meat in its paper and place it inside a zip-top bag.
- Submerge the bag in cold water (never hot).
- Change the water every 30 minutes until thawed.
Most cuts will thaw in 1–3 hours this way.
What to Avoid
🚫 Microwaves – They start cooking the edges and dry out your meat.
🚫 Hot water – Sounds faster, but it can lead to uneven thawing and bacteria growth.
Bonus Tip
Once thawed, cook it within a day or two for the best results. And if plans change, it’s okay to refreeze it — just know that might affect texture slightly.
Got questions about specific cuts or thawing tips? Just ask us next time you’re at the shop — or shoot us a message!
—
Whitt & the Crew 🐄