Defrost Time Calculator
Get safe thawing times for chicken, beef, mutton and fish — in the fridge or in a cold water bath — based on standard food-safety weight guidelines, so dinner is never a rush.
Enter values to see the result.
How to use
- Choose the meat type and enter its frozen weight.
- Choose fridge thawing (plan ahead) or a cold water bath (change the water every 30 minutes).
- Start early enough — cook fridge thawed meat within 1 to 2 days, and cold water thawed meat immediately.
Rates follow standard food safety guidance: fridge thawing takes about 10 hours per kg for chicken, 12 hours per kg for beef and mutton cuts, 8 hours per kg for mince and 6 hours per kg for fish. Cold water is roughly 4 times faster. Never thaw meat at room temperature, and never refreeze raw thawed meat. Estimate only — check the meat is fully thawed and cold to the touch before cooking.
Tips
- Fridge thawing is the safest method — plan one full day for small pieces.
- Never thaw meat on the counter at room temperature.
- Cold-water thawing needs the water changed every 30 minutes and the meat cooked right away.