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Help needed with my meat

k
kitchenvixen Sep 6, 2012 04:04 PM

I have 4x ~2lb sirloin tip roasts in the freezer. I need them thawed enough to slice to run through a food grinder but still firm enough to grind neatly. At what time should I start thawing them to have them ready to grind by 3pm?

  1. twyst Sep 6, 2012 04:20 PM

    For best results Id recommend just thawing them out ahead of time in the fridge, then cutting it into smaller pieces ahead of time, and then popping it back in the freezer 45 minutes to an hour before you want to grind it.

    2 Replies
    1. re: twyst
      ipsedixit Sep 6, 2012 04:23 PM

      +1

      1. re: ipsedixit
        greygarious Sep 6, 2012 05:45 PM

        +2 Microwave is too risky unless you are making a roast, since the exterior may start to cook if you have too many variables. If they are wrapped watertight and you submerge them in a sink of cold water, they will thaw evenly in a few hours and can remain in the cold water for some time - another hour or two, unless weather is very hot. If I understand your post, these are each two-pound chunks. I'd put them in the sink by 10 a.m. and leave them there until 2, then cube and freeze to firm up before grinding at 3.

    2. jayt90 Sep 6, 2012 04:12 PM

      I would use a microwave and dial in less time than the manufacturer recommends. On my 1000 watt Panasonic it would be 24 minutes on level 3, with a turnover at half time. So I would check it at 20 minutes for a frozen but tacky texture. Set them on the counter for a few minutes and they will be good for grinding.

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