Nowadays, many households store meat and fish in the freezer to save time on grocery shopping. When needed, the food is taken out, thawed, and then cooked. However, thawing frozen meat often takes a long time.

Letting meat thaw slowly in the refrigerator can take an entire day, while leaving it out at room temperature is unsafe. Soaking meat in plain water is also not the fastest or most effective method.

Below are several simple and safe ways to thaw meat quickly while maintaining its freshness and quality.

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How to Thaw Meat Quickly and Safely

1. Thawing Meat with Salt Water

Prepare a bowl of water deep enough to fully submerge the meat. Add two tablespoons of salt and stir well. Place the frozen meat into the salt water.

After about 10 minutes, the meat will begin to soften.
You do not need to wait until it is completely soft—slightly firm meat is easier to slice thinly and evenly.

If you want the meat to be softer, cut it into smaller pieces and continue soaking for a few more minutes.

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2. Thawing Meat with White Vinegar

White vinegar can help meat thaw faster while preserving its freshness.

Mix a small amount of white vinegar into a bowl of water and soak the frozen meat for 5–10 minutes. The acetic acid in vinegar lowers the freezing point of water, helping ice crystals in the meat melt more quickly.

For even faster results, you can combine salt and white vinegar in the same bowl.

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3. Thawing Meat with Sugar Water

Prepare warm water at about 40°C (mix boiling water and cold water at a 1:5 ratio). Add two tablespoons of sugar and stir until dissolved.

Soak the frozen meat in the sugar water. Sugar molecules help break down ice crystals faster. After 7–10 minutes, the meat will become soft and ready to use.

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4. Thawing Meat with Ginger

Using ginger helps meat retain its natural red color and enhances its aroma.

Prepare warm water at about 40°C. Crush a small amount of ginger and add it to the water. Soak the frozen meat in the ginger-infused water. Ginger has a warming effect, which helps speed up the thawing process.

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Important Food Safety Tips

When purchasing meat, divide large portions into meal-sized pieces before freezing. When needed, take out only the amount required for one meal.

Never thaw a large piece of meat just to cut off a small portion and refreeze the rest, as this can reduce quality and increase the risk of bacterial contamination.

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