Before eating poultry, ground meat, beef or fish – here are some guidelines to thaw and cook your meat safely.

   

3 ways of thawing meat safely *

Microwave

Microwave frozen meat until thawed all the way through. Then immediately cook after.

Refrigerator

Place frozen meat on plate in the refrigerator for at least 24 hours. Thawed meat should remain safe for 3 - 5 days.

Cold Water

Place frozen meat in leak-proof package or bag. Submerge it into cold water. Change the water every 30 minutes until fully thawed.

Never thaw meat on your kitchen counter.
It is unsafe and can lead to serious food-borne illnesses.

    

Safe Cooking Temperatures **

Poultry - 165°F / 74°C

Ground Meat - 160°F / 71°C

Beef and Fish - 145°F / 63°C

DANGER ZONE - Below 135°F / 57°C

This temperature range allows
food-borne bacteria to grow

Links and Resources

* USDA

** foodsafety.gov

Download our safe cooking temperatures infographic