Refrigerator method: Place ground beef in a sealed container or leakproof bag; keep on a plate; thaw 24 hours for every 1–2 lb.
Cold-water method: Keep ground beef in a sealed, leakproof bag; submerge in cold tap water; change water every 30 minutes; thaw about 30 minutes per lb.
Microwave method: Use the defrost setting; cook immediately after defrosting; rotate and break apart as needed to ensure even thawing.
Do not thaw at room temperature.
Cook immediately after thawing if thawed in cold water or microwave.
Refreeze only if thawed in the refrigerator and handled safely.