In an ideal world you want to freeze quickly and thaw as slowly as possible. So the BEST way to thaw out meat is by leaving it on your refrigerator at a temperature of 40 °F or less... Most steaks and roasts will thaw out in a few hours, but a big roast such as a whole prime rib or a suckling pig or Turkey can take as long as 3 days. A good rule of thumb is it will take a day for every 6 lbs.
Being closer to 40 °F is better, your home refrigerator will usually be set at around 36 °F so either increase the temperature or place it close to the door. Note that some areas of the refrigerator are cooler than others. In this instance, you want to place your protein in the least cold area.
Foods thawed out in the refrigerator, which are properly vacuum sealed may be re-frozen. In fact, is it very unlikely you will even notice a change in quality.