I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as long as the meat doesn't get warm defrosting it on the counter should be safe.
Generally, I remove the frozen items from the freezer and place them on a plate on the counter in the packaging they were frozen in. When they are mostly / completely thawed I place the meat in the refrigerator.
Am I wrong and should I be defrosting in the refrigerator?
