Defrosting a large Beef Roast??
This will probably get moved but I thought I would start here...If I freeze a Standing Rib or a Brisket of about 8 to 10 pounds what would be the best way to defrost it without the meat 'bleeding out"?
It's always best to defrost meat or poultry in the refrigerator. How long it will take to defrost depends on the shape of the meat. A brisket, with more surface area, will take less time to defrost than a standing rib roast.
I time is an issue, seal the meat air tight in a zipper bag and submerge it in cold (not warm) water. Change the water about every half an hour or so to keep the water at a more or less even temperature.
Any method of thawing is going to cause some bleeding. I don't know for sure, but doubt than any one method causes less bleeding than any other.
It's not the thawing that causes the "bleeding out", it's the freezing process. When the meat is frozen, ice crystals form that can puncture the cell walls of the meat. So when it thaws, the juices leak out. So I guess the short answer is that you can defrost the meat in the manner which is most convenient for you since it will bleed out regardless.
Commercial freezing methods (blast freezing) can reduce the formation of ice crystals by freezing the meat very quickly, but a home freezer can't replicate those conditions. A while back, there was an episode of Good Eats where Alton Brown froze strawberries in liquid nitrogen (instant freezing)-- the berries froze so quickly that ice crystals were not formed, and when they were thawed, they were almost completely intact and didn't turn to mush. Such an interesting demonstration of the power of ice crystal formation.
Put it in a well sealed plastic bag (with as much air as possible removed) and immerse it entirely in cold water. Change the water every half hour or so.
Alternative, if you have time, use the same sealing procedure but leave it in the refrigerator for a couple of days.
Bleedout? That's gonna happen regardless of the method you choose.