HUMAN NUTRITION

Detailed explanation-1: -After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days.

Detailed explanation-2: -The safest place to thaw meat is in the refrigerator. Keeping meat cold while it is thawing helps prevent the growth of harmful bacteria. Be sure to cook it or refreeze within one or two days. To defrost ground beef more rapidly, you can defrost it in the microwave oven or in cold water.

Detailed explanation-3: -The safest way to thaw frozen meat is in the refrigerator. Generally, an average size cut of meat takes a day to fully defrost in a fridge. Larger cuts or whole birds (like a turkey) take about 24 hours per five pounds to thaw.