Protect flavour, texture, and quality

The best way to ensure maximum quality when freezing meat is to freeze fast and defrost slow.

Fast freezing creates smaller ice crystals in the meat.

Slow defrosting causes less damage to muscle cells as those crystals thaw — meaning juicier, better-textured meat.

Our Recommendation

Defrost slowly in the fridge

This gives the best results every time and preserves the natural quality of your Nempnett meat.

How to Defrost Your Meat Properly

1. Plan ahead

Defrosting takes time, so allow enough time before cooking.

2. Catch any juices

Place the meat in a large dish or container while defrosting to catch any natural juices.

3. Make sure it’s fully defrosted before cooking

Your meat is ready when:

• There are no ice crystals remaining (check the cavity for whole birds)

• All joints move freely

• The meat feels soft when pressed

Do not cook meat that is still partially frozen.

4. Before cooking

Once fully defrosted:

• Keep the meat in the fridge

• Remove it 2 hours before cooking to bring it up to room temperature

This helps it cook more evenly.

Defrosting Times (Guide)

Preferred method

• Fridge defrost (4°C):

  12 hours per kg

If you’re short on time

• Warm room (around 20°C):

  4 hours per kg

  
  

These times are a guide — always check that the meat is fully defrosted before cooking.

Quick Summary

• Freeze fast, defrost slow

• Fridge defrosting gives the best quality

• Always fully defrost before cooking

• Bring meat to room temperature before it goes in the oven