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You can safely thaw your meat in cold water, and in fact it's faster than thawing in the refrigerator. First, make sure the meat is in a tightly-sealed package. If cold water gets into the meat, it will make for a watery meal. Keep the meat submerged in cold water and change the water every 30 minutes.
And since you thawed the ground beef in the fridge, you can also safely refreeze it within that same timeframe, says the USDA. None of this would apply, on the other hand, if you had thawed the ground beef in the microwave or in cold water.You should immediately cook meat thawed under either of those methods, advises the USDA, since it could easily warm up to the 40Â°F temperature at which harmful bacteria begins to multiply rapidly.one of this would apply, on the other hand, if you had thawed the ground beef in the microwave or in cold water. You should immediately cook meat thawed under either of those methods, advises the USDA, since it could easily warm up to the 40Â°F temperature at which harmful bacteria begins to multiply rapidly.