The time it takes for meat to defrost can vary depending on several factors, including the thickness of the meat, the type of meat, and the defrosting method used. In general, there are three safe methods for defrosting meat: refrigerator thawing, cold water thawing, and microwave thawing.
Refrigerator Thawing: Refrigerator thawing is the recommended method for defrosting meat as it ensures safe and even thawing. The general guideline for refrigerator thawing is to allow approximately 24 hours for every 2.27 kilograms (5 pounds) of meat. So, if you have a smaller piece of meat, such as 1 kilogram (2.2 pounds), it may take around 12 hours to thaw completely in the refrigerator.
Cold Water Thawing: If you need to defrost meat more quickly, you can use the cold water thawing method. Place the meat in a leak-proof plastic bag and submerge it in cold water. Change the water every 30 minutes to maintain a cold temperature. The approximate thawing time for this method is 30 minutes per 450 grams (1 pound) of meat. So, a 1-kilogram (2.2-pound) piece of meat would take around 2 hours to defrost using this method.
Microwave Thawing: Using a microwave to defrost meat is the fastest method, but it should be done with caution as it can lead to uneven thawing and may start cooking the meat in some areas. Follow the microwave's instructions for defrosting meat based on the weight and type of meat. Once defrosted using the microwave, it is best to cook the meat immediately to ensure it doesn't stay in the "danger zone" temperature range for too long.
It's important to note that defrosted meat should be cooked promptly after thawing to ensure food safety. Avoid leaving it at room temperature for an extended period, as this can promote bacterial growth. Always use a food thermometer to ensure that the meat reaches a safe internal temperature before consuming.