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You can safely thaw your meat in cold water, and in fact it's faster than thawing in the refrigerator. First, make sure the meat is in a tightly-sealed package. If cold water gets into the meat, it will make for a watery meal. Keep the meat submerged in cold water and change the water every 30 minutes.
How to Thaw Meat in the Refrigerator. You can safely thaw meat or poultry in the refrigerator because your fridge keeps its temperature between 35 and 40 degrees Fahrenheit. Refrigerator thawing requires some advanced planning, as it may take 24 hours to thaw a pound of ground beef or a package of chicken breasts.t is safe to refreeze foods thawed in the refrigerator without cooking them first. Follow these steps to thaw your poultry or meat: 1  Take the meat out of the freezer. 2  Keep the meat in the package or put in a clean plastic bag. 3  Place the meat in a dish so that when it thaws, the liquids do not drip on other foods.