In the refrigerator: About 24 hours in advance, place the meat in the refrigerator, still in its skin pack.
*If you take the meat out of its packaging, be sure to disinfect the plate in which it will be placed and stock it apart from other foods to avoid cross-contamination. Don’t thaw the meat at room temperature, especially if it’s out of packaging.
In cold water: About 1-2 hours before cooking, depending on meat size, place meat in sink, basin or large bowl and submerge with cold water.
*If you take the meat out of its packaging, seal it in a 100% watertight bag before submerging. Disinfect anyway the container that will hold the water.
Learn more in our article: 3 ways to defrost a meat
