(1) Freeze and thaw in the refrigerator.

Slowly thaw the frozen beef in the freezer (not the freezer) of the refrigerator. It's best to plan ahead and thaw it slowly and safely in the refrigerator. Beef, stew and steak may thaw in 1 day. Large pieces or chunks of meat may take 2 days or more. Once thawed, raw beef can be refrigerated 1 to 2 days. Meanwhile, if you decide not to use beef, you can put it back in the refrigerator and refreeze it.

(2) Thawing the sealed bag in cold water: put the frozen beef into a sealed food bag and thaw it in cold water. Of course, we should pay attention to the tightness of food bags or outer packaging. Then soak the beef in cold water and change the water every 30 minutes to let it thaw.

(3) Melting salt

Add some edible salt, just smear some edible salt on the surface of frozen meat, then soak it in cold water for about ten minutes, and it will thaw without any influence on the meat quality.

2. Nutritional value and efficacy of beef:

Beef is rich in protein and amino acids. Its ingredients are closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who grow and develop, recuperate after surgery and illness, supplement blood loss and repair tissues. Chinese medicine believes that eating beef in cold winter can warm the stomach and is a good tonic in cold winter. Beef has the effects of tonifying the middle energizer, spleen and stomach, and strengthening bones and muscles.