Whole Meat recommends ice-water thawing!
Ice-water thawing
Put the meat into two leak-proof plastic or freezer bags and seal them, so no water can get inside. There should be no air inside the bags.
Fill a large bowl or case with ice-water.
Put the bag with the meat in it into the ice-water. The meat should be submerged completely.
It takes about 3-4 hours per 1 kg of meat to thaw.
Refrigerator thawing
This method takes quite long, so we please plan ahead when thawing your meat in the fridge.
As there might be meat juice leaking out, we recommend to put your meat in two leak-proof plastic or freezer bags und close them tightly. It wil take about 4-6 hours per kilogram to thaw. Compared to the ice-water method, thawing in the refrigerator will cause more meat juice to leak out which will slightly affect the tastiness. Therefore we highly recommend the ice-water thawing method.
Caution
Other thawing methods such as microwave-, running water- or room temperature-thawing will affect the tastiness of the meat and could also lead to contamination with bacteria and germs.
Whole Meat recommends the oven-method!
Set your oven to 220℃ and pre-heat it for 20 minutes
Put salt and pepper onto the meat (approximately 10 minutes before grilling)
Put the thawed meat at 200℃ in the oven for about 10 minutes
Flip the meat and put it back in the oven for another 10 minutes
After taking the meat out of the oven, wrap it in tinfoil (at least 3 layers or more)
Leave the meat like this for 20-30 minutes. The heat will slowly reach down to the meat’s core and make it even more tasty and juicy.
