What is the proper way to thaw meat?

You're doing it right, putting it in the refrigerator for about 1-2 days to completely thaw it, is the safest way to thaw out your protein. It will maintain a safe temperature for thawing and last for up to 4 days, after it thaws out in your refrigerator, maximum. If your portion size is larger, it may take longer, but setting it out on the counter is a huge no-no, and I've been there with the microwave situation. Although, I do find that flattening out your meat is helpful upon thawing, smaller portions upon freezing will help as well. Setting your protein in a bowl of warm water changes the temperature too rapidly, and will make the blood in your beef turn slightly brown or black, freaking most people out. Plus, it's just not safe, in my opinion, altering the temperature so drastically. A little planning ahead, just a day or so, can alleviate you or worrying about the safety of your food. Hope this information helps you today to enjoy a safe and delicious meal!