Janet Wilder > wrote:

> Sqwertz wrote:
>
>> So why is it recommended you not thaw something like this at room
>> temp? Are they referring to smaller pieces of meat that may have
>> parts that get above 40F? I do this all the time. I will of course
>> check them around 4:00am just to be sure they're not thawing too
>> fast.
>
> I don't know who "they" are.

The USDA, and every health inspection/enforcement agency in the
nation.

-sw