Submerging meat under trickling cool water is the fastest, safest way to speed-thaw meat. To understand why it works so well, we talk to Dr. Shannon Yee of Georgia Tech. We also test some other common methods — the microwave, counter thawing and fridge thawing.

Thanks to Andrew Roell for showing me the cattle! More on Berry College beef: https://www.berry.edu/studententerprises/angusbeef/

Dr. Yee's lab at Georgia Tech: http://www.yeelab.gatech.edu/