How to properly thaw frozen meat?

1. Defrost in the refrigerator
Take the meat out of the freezer in advance and put it in the freezer and thaw it slowly. Since the temperature of the refrigerator room is between -0~8 degrees, this temperature can gradually melt the ice, and at the same time, the oxidation reaction and microbial reproduction can also be inhibited, which not only ensures the taste of the meat, but also ensures health, which is the most recommended. However, the downside of this method is that it is time-consuming. If you want to be able to cut it when you take it out of the refrigerator, you need to put it in the refrigerator at least half a day (about 6 hours) in advance! Therefore, if you encounter some temporary thawing situations, this method is obviously not advisable.