This is simple.
Defrost meat as slowly as you can - freeze meat as fast as you can.
There are two ways to defrost meat. Either in the fridge or in a bowl of cold water - wrapped in a waterproof bag.
If the meat's not already sealed, put it in a leak proof bag, squeeze all the air out and put it in a bowl of cold water.
Change the water every 30 minutes, then cook the meat immediately after it's defrosted.
A steak or small bag of mince will defrost in about an hour, a bigger cut up to 3 hours. Anything bigger than 2-3 kg should be defrosted in the fridge.
Never defrost meat at room temperature, because of the risk of spoilage.