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When defrosting natural grass fed meat you can move it from the freezer to the main refrigerator compartment. This method allows you 3 to 5 days of refrigeration before you should safely cook the meat. If you defrost your meat in the packaging you can use a cold water bath. Make sure the packaging is waterproof. You have to change the water every 30 minutes and it takes around 2 to 3 hours to defrost a 3 pound roast. The last method is using the microwave. When you use the microwave you should eat the meat immediately because some of the meat will heat up and begin to cook. You can cook frozen beef without defrosting it, it just takes longer; but do not use a slow cooker.
Never partially cook natural grass fed meat to refrigerate and cook later. You can partially cook meat and then transfer it to a hot grill for finishing.
A little lesser known fact is that the red liquid we sometimes see in packaged beef is not blood, which is removed during the meat processing. Since the meat tissue is 75% water it is this combined with protein that we find in the package.
The USDA recommends cooking hamburger and meat loafs to 160 degrees. Whole muscle meats, like steak or roasts should be cooked to 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. They do not recommend eating raw meat or rare cooked meat.
When you see a cooking time for meat it is based on the refrigerator temperature of 40 degrees. You can find cooking time in any good recipe book. If you braise meat, usually for roasts and short ribs the cooking temperature needs to get to around 325 degrees. Braising is roasting or simmering meat with a small amount of liquid in a tightly covered pan.
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