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This is called "thawing" ... and the best way is to take frozen meat (10 or more degrees below zero) from the freezer and place it in a refrigerator (2-5 degrees centigrade) overnight or for a complete day !!
I have had the experience to look at food quality issues in airlines industry and found this topic very interesting because of its variety (airlines, menus, cultures, classes, durations, ... etc) and its hygene requirements (reflection on the company image and liability considerations in case of spoiled food while in air), and the time criticality to adjust the delivered meals in the last30 minutes before the flight takes off according to the last-minute adjustments based on actual boarding number !!
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