Defrosting meat at room temperature
Freezing meat is a good idea; you can portion it and have it available whenever you need it. You must thaw it before using it, though, and more often than not in a brief notice.
Leaving it at room temperature might seem smart, but it isn’t. As long as the meat is at 41°F to 140°F (5°C to 60°C), bacteria in the meat will thrive, and it can multiply every half an hour. Unfreeze your meat in the fridge the night before. That’s your safest bet.
