Originally Posted by The_Kapn
Running water is the trick.
I have been known to put them in a cooler, all by themselves.
Just monitor the temp so they do not go above 40.
Bur, running water is the way to go---5 gal can and a water hose works--just monitor meat temp!
Concur with the Master--unn, The Kapn. Running water is best and safest.
Micro will work with a little management. use 20 or 30 percent power, if you do not have auto defrost that works. set small increments of time and moniter process.
As Dr. KY pointed out, microwaves work from inside out.
For big hunks of meat, I much prefer the running water, 5 gallon bucket and hose method.