The most common reaction is to leave the meat outside at room temperature while you do something else... you may even think leaving a frozen hunk of meat thawing out in the sun is a good idea... but NO... it is NOT a good idea.
You are better off just placing the vacuum sealed protein in a bowl of cold water, or even better under running COLD water from your sink.
The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.
Foods thawed by the cold water method should be cooked before refreezing.