Which method of thawing frozen beef is not permissible?

Letting frozen beef sit in a pot of water at room temperature is not permissible because it creates a risk for bacterial growth. This method allows the surface of the meat to reach temperatures above the safe threshold while the inside remains frozen, which can lead to the growth of harmful bacteria. Food safety guidelines recommend thawing meat in a way that keeps the entire piece of meat at safe temperatures throughout the process.

In contrast, directly cooking the beef, microwaving it before cooking, or refrigerating it below 41 degrees Fahrenheit are considered safe thawing methods. Directly cooking frozen beef allows the cooking process to kill bacteria, while microwaving can thaw evenly if done properly. Refrigerating below 41 degrees Fahrenheit keeps the meat at a safe temperature, preventing bacterial growth until it is fully thawed and ready to be cooked.