It may be tempting to just leave your frozen food out in the cupboard to thaw — it’s easy and it’s fast. Don’t do it. The problem is that the outer layer of the food can sit between the bacteria-breeding temperatures of 40°F and 140 °F for far too long to be safe.
There are three safe methods approved by the USDA for defrosting meat, poultry or seafood –
Remove the meat from the freezer and place it in the refrigerator, which is usually set to a temperature of around 4 degree Celcius. Wait for it to thaw,