Every Crowd Cow order ships frozen, and most of it can go straight from the freezer to the pan. Cooking from frozen takes about 50 percent longer, USDA says, and it's safe as long as you cook to the right internal temperature. Pick your protein below, or thaw it first with the guides further down.
Cook it from frozen
- How to cook frozen steak: sear first, finish in a 275°F oven, or reverse sear a thick cut.
- How to cook frozen burger patties: grill, cast-iron pan or air fryer, to 160°F.
- How to cook frozen chicken breast: oven, stovetop or pressure cooker, to 165°F.
- How to cook frozen salmon: oven, air fryer or skillet, to 145°F.
- How to roast a frozen turkey: at least 50 percent more time, and pull the giblets once they loosen.
Thaw it right
- How to thaw frozen beef: fridge, cold water, or skip the thaw.
- How to thaw chicken fast: a 1-pound pack thaws in cold water in an hour or less.
- How to thaw a turkey: about 24 hours in the fridge for every 4 to 5 pounds.
- How to thaw shrimp: sealed, in cold water.
Safe temperatures at a glance
| What you're cooking | Cook to |
|---|---|
| Steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef and burgers | 160°F |
| Chicken and turkey, whole or ground | 165°F |
| Salmon and other fish | 145°F |
Measure in the thickest part, before you take it off the heat. For burgers especially, USDA says color is not a reliable sign of doneness.
Three rules for cooking from frozen
- Plan on about 50 percent more time. If a thawed steak takes 12 minutes, give a frozen one about 18.
- Skip the slow cooker. USDA says to thaw meat and poultry before it goes in, because a frozen block stays in the danger zone too long. Frozen chicken also stays out of the microwave.
- Thaw Wagyu first. Its marbling melts at room temperature, so give it up to 24 hours in the fridge instead.
