1. Thaw in the refrigerator: Place the frozen beef in the refrigerator (not the freezer) of the refrigerator to thaw slowly. It's best to plan ahead for slow, safe thawing in the refrigerator. Beef, stews, and steaks may defrost within 1 day. Large cuts or cuts of meat may take 2 days or more. Once raw beef is thawed, it can be refrigerated for 1 to 2 days. During this time, if you decide not to use the beef, you can place it back in the freezer and refreeze it.

2. Place the sealed bag in cold water to thaw: Place the frozen beef in a sealed food bag, and then place it in cold water to thaw. Of course, pay attention to the sealing of food bags or outer packaging. Then soak the beef in cold water, changing the water every 30 minutes and allowing it to continue thawing.

3. Salt thawing: Add some edible salt. Just apply some edible salt on the surface of the frozen meat, then add cold water to soak it. It will take about ten minutes to thaw the meat, which will affect the quality of the meat. It has no impact either.

4. Thaw with hot water or boiling water: You cannot thaw with hot water, because thawing with hot water will affect the texture of the meat, so you must use cold water to thaw, but thawing with cold water is very slow. , but the taste is very good.