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There is always a threat to food safety when thawing above refrigerator temperatures. There is nothing about a sheet of metal that changes those safety considerations. By the way, you can achieve the same result with a stainless or cast iron pan, and therefore don't have to purchase a "defrosting tray." This works by conducting heat away from the product ...


3

Refreeze it. You know how long it will take to thaw now, so put it back in the freezer if you are concerned. There's all sorts of myths saying re-freezing is bad but there's no risk. It may impact the texture a bit, but it's better than it spoiling.


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It is COMPLETELY SAFE to defrost a frozen cut of meat in ~140 F water as long as it is 1" or less in thickness... it takes no more than 10-12 minutes... such a short period of time that bacteria have no time to proliferate to dangerous levels. Just place it in a ziploc bag to prevent it from becoming water logged. The strange reasoning that it would be ...


2

As Allison C commented. You move meat to walk in fridge and wait. You always have a few days reserve waiting for you. It's also safer as meat that have been in cooler for 4 days can be used on fifth day. While if you thawn it completly in room temperature (or under water but it was in room temperature while you taken it ou tof the sink) you would need to use ...


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