Always remove your meat from the freezer the day before and just put it in the refrigerator, until it thaws, and should be ready by the next day in the morning.
*Safety tip to avoid cross contamination, always put your meat in a bowl or a container and leave it on the bottom shelf in the refrigerator to prevent the spill of blood to other produce.
If you need to cook frozen meat the same day, put the meat on the sink under running cold water.
Meat can be thawed as part of the cooking process, but I do not recommend this way, cause parts of the meat will be over cooked while other parts will be undercooked.