I have a freezer full of meat. We buy in bulk when it's cheap. I cut it up and store it in freezer bags in our big chest freezer. I have always read that you should defrost things in the fridge. I can see how this makes sense from a food safety perspective. But they always say "for 24 hours." My personal experience is that things take a very long time to defrost in the fridge. Longer than a day. And, after breakfast, when I'm poking around in the freezer to decide on dinner, I don't have time for that. Usually I just leave the meat in the freezer bags and defrost in a large bowl of cold water. I figure that the freezing temperature of the meat and the cold water will keep them at a low enough temperature that I shouldn't have to worry about contamination. I've been known to toss the bags in the microwave for a minute first. They're still frozen solid, but I think they're a few degrees closer to thawed. This speeds up the process a bit. I tried combining defrosting with marinating to save even more time but it didn't work that well. I was wondering how you all go about it.