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You can safely thaw your meat in cold water, and in fact it's faster than thawing in the refrigerator. First, make sure the meat is in a tightly-sealed package. If cold water gets into the meat, it will make for a watery meal. Keep the meat submerged in cold water and change the water every 30 minutes.
How To Thaw Food. The refrigerator is a safe place for defrosting, but it requires planning. Even just a pound of ground beef may require a full day to thaw in the fridge. A couple of things to keep in mind with this defrosting method: -Some areas of the fridge are colder than others, which could prolong the thawing process. -After thawing in the fridge, poultry, ground meat and stew meat will stay good in the fridge for 1-2 days. Red meat cuts will stay good for up to 3-5 days. -You can refreeze meat thawed in the fridge. You may lose quality, but it will be safe for consumption.