It is believed that meat should not be frozen at all – it is better to always buy fresh, immediately before cooking.
However, there are situations when the meat was transported or bought for the event, and therefore it was carefully frozen in the freezer.
And you need to defrost it gradually: no automatic defrosting in the microwave, in a water bath, you do not need to pour boiling water or cold water over the frozen meat. All of these methods will speed up defrosting, but destroy the structure of the meat fibers.
The most correct way is to first transfer the meat from the freezer to the refrigerator shelf. And only after a few hours take it out and let it defrost at room temperature. To avoid slow defrosting in the future, cut the meat into smaller pieces.