When it comes time to prepare your frozen beef, you have a few options.
The Fridge
The best way to thaw frozen meat is by leaving it overnight in the fridge. It's a slow process, but that allows for an even thaw and keeps the meat at a cold, safe temperature (below 40°F). Allow around 16 hours for a typical 3-pound roast. After thawing, beef will stay safe in the fridge for 3–5 days. Place a plate or tray under the meat while it's thawing, just in case it leaks.
The Sink
When planning ahead isn't possible, use cold water. Keep the beef in its sealed package, or a leak-proof bag if the seal is broken, and submerge it in cold tap water. Change the water every 30 minutes so it stays cold. A thin vacuum-sealed steak can thaw in 15 to 30 minutes, a 1-pound package in about an hour, and a 3 to 4 pound roast in 2 to 3 hours. Never use hot water.
Cook beef thawed this way right away, and don't refreeze it until it's cooked.
Cook From Frozen
We've come to be big fans of not defrosting at all before cooking beef. Except for Wagyu — whose fat melts at room temperature — many experts say it's easier and even better to cook beef directly from frozen.
For steaks, dip them in cold water for a few minutes, still in their vacuum seal, so the surface thaws a little and takes salt more easily.
The USDA also has guidance on safely thawing meat — see their Big Thaw guidelines.
