Many modern microwave ovens are equipped with function Express defrost. With it you can for a short period of time to defrost a little koska meat, for example, for cooking soup. To defrost it this way, take a deep microwave-safe bowl (that's deep, because in the process of defrosting meat is to allocate a large amount of juice and water) and put it on the mode "defrost". In 5-10 minutes you can use the product for cooking.
If you don't have a microwave or it is not the function of defrosting, use another method. In a bowl or big pot pour water at room temperature, but in any case not hot, and you could put in frozen meat. Water should be enough to get it fully covered. After 10-15 minutes remove the meat.
The above methods are useful only when you need to defrost a small piece of meat. The fact that these methods of thawing lead to erosion and desiccation of the natural juices of a meat product, which makes it tough and dry when cooked.
To properly thaw meat, put it in a Cup, cover with a damp towel and refrigerate. After 3-4 hours the meat will thaw. The main advantage of this method is that it does not lose its natural succulence.
Unfortunately, modern household refrigerators are not able to cope with the problem of freezing in a short period of time, so meat and frozen, and thawed unevenly - from the edge to the center. Structure and taste characteristics of such product substantially violated. To avoid this, before freezing divide the large piece of meat into several small and place in bags. In this form they will be unfrozen faster and more evenly.