You have decided that tonight will be perfect weather for grilling your favorite food, a piece of beef tenderloin.As such, you need to remove the tenderloin from your freezer where it is currently at an initial temperature of -20°C. Typical 8oz pieces of tenderloin are 2-3” in diameter and 1-2” thick. Assume the conductivity of beef is 0.5 W/m-K regardless of whether it is frozen or thawed.

There are many plausible methods for thawing the tenderloin, all of which involve heat transfer. Some

possibilities include: setting it on your counter, setting it on a rack, and putting it in a sink full of tap water, etc. Using your knowledge of heat transfer, select an appropriate thawing method and timeframe such that the tenderloin thaws to 2°C at the center without any portion of the tenderloin exceeding 7°C for more than one hour (bacteria growth activates at 7°C).

How would you solve for the time it takes to thaw the tenderloin in a sink filled with tap water?

• Assume that typical tap water is 10°C.