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Meat and Fowl Thawing Guide

 

In Refrigerator

At Room Temperature

Beef

 

 

Rolled Rib Roast

8 to 10 hours per pound

2½ hours per pound

Standing Rib Roast

7 to 8 hours per pound

2 hours per pound

Rump

7 to 8 hours per pound

2 to 2½ hours per pound

1 inch Sirloin Steak

8 to 10 hours per pound

3 to 4 hours

Round Steak

5 to 6 hours per pound

2 to 2½ hours

1 pound Ground Beef

18 to 20 hours per pound

4 to 5 hours

Patties (separated)

5 to 6 hours per pound

1 to 2 hours

1 pound Stew Meat

18 to 20 hours per pound

4 to 5 hours

Pork

 

 

¾ inch Chops

4 to 5 hours

2½ to 3 hours

Fresh

7 to 8 hours

2 to 2½ hours

1 pound Sausage

18 to 20 hours

4 to 5 hours

Veal / Lamb

 

 

½ to ¾ inch Chops

7 to 8 hours

3 to 4 hours

Leg

7 to 8 hours per pound

2 to 2½ hours per pound

Chicken

 

 

3½ pound Cut Up

10 to 20 hours

4 to 5 hours

5 pound Whole Bird

15 to 30 hours

5 to 6 hours

Turkey

 

 

4 to 8 pounds

1 to 2 days

Never thaw a turkey at room temperature.
It takes so long to thaw, it gives bacteria time to grow. 

8 to 16 pounds

2 to 3 days

16 to 20 pounds

3 to 4 days

20 to 25 pounds

4 to 5 days

 

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