The easiest and safest approach to defrost meat is to leave it in the fridge overnight until totally thawed. Ground meat, poultry, and fish should remain in the refrigerator for an extra day or two after thawing, whereas red meat (beef, hog, lamb, and steak) should keep for 3 to 5 days. If you have only a short time frame available, then place the frozen meat in a bowl of hot water to speed up the defrosting process. Be sure that the water is not more than 130 degrees F to avoid burning the tissue inside the meat. Finally, if you want to retain as much of the original flavor as possible, don't refreeze cooked meat. Simply reheat in a microwave oven on low power for about 30 seconds for each 1/2-inch slice of beef, pork, or lamb; use caution not to overcook.