The safest way to thaw meat is in the refrigerator. Be sure to place the frozen product in a pan or on a plate to prevent raw juices from leaking onto shelves. Place the thawing product on the lower most shelf in the refrigerator so that raw juices do not cross-contaminate clean vegetables and other ready-to-eat foods.
Another acceptable thawing method is to submerge under cold running water for not more than 2 hours. The water should be of sufficient velocity to flush food particles into the sink drain.
You can also safely thaw frozen foods in the microwave oven and then transfer the product to the stove for further cooking. You can also go directly to the cooking process if the product can be properly unwrapped.