How to Properly Thaw my Meat?

Thawing your meat gently is essential to maintain its tenderness, juiciness, and food safety. As a general rule: the slower, the better.

1. Thawing in the Refrigerator (recommended)

This is the safest and highest-quality method.

• Keep the meat in its original packaging, if possible.
• Place it on a plate or in a container in the refrigerator at no more than 5°C / 41°F.
• Depending on the cut, thawing takes 8 to 24 hours.
• Consume within 5 days.

Advantages:
✔ best hygiene
✔ minimal moisture loss
✔ optimal flavor and texture

2. Quick Thawing in Cold Water

If you’re short on time:

• Keep the meat in an airtight, leak-proof bag.
• Submerge it in cold water (never warm).
• Change the water every 30 minutes.
• Thawing time: 30 minutes to 3 hours, depending on size.