I'm cooking my meat above 55C, mostly around 65C.
I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. Making sure not to leave it on the counter or not to use warm/hot water.
This is because of the danger zone; bacteria doubles every ~20 min.
If I am defrosting meat in order to cook it, and I am cooking at safe temperatures, then why should I worry about how I defrost my meat?