I suggest that unless you're talking about a large cut of meat (whole chicken or turkey that you're going to roast whole, or roast beef or something) that you cut it into the form you intend to cook it (cut chops and steaks out of it , or cut the chick in pieces, before freezing) and then put parchment paper between each slice or piece, then wrap well and freeze. You can then easily pry or smash them apart (a rap on the marble countertop or something will usually separate them). Then you can defrost in smaller units. If you put in fridge to defrost, you can lay them out on a dish to have less thickness as a block of chops stuck together.. I always form hamburgers, separate with parchment paper and freeze in bunches so that even if i'm making a meatloaf, the hamburger defrosts much faster.
Now, i have a microwave with a defrost function. You select the type of food (chops, ground meat, chicken) and the weight, and you click it. I have always had very good results (i don;t generally freeze whole chickens, it must be said, so not sure with very large cuts).
I rarely know what i'm going to make that evening, sometimes it depends on whether it's going to be one of those nights where I work late and my husband calls for pizza and i eat cereal, or if i pass by the veg store on the way home and see something decent and appealing, or if my last appointment of the day is cancelled and i do have time to cook - so i very very rarely defrost in the fridge. When i've tried it it's always been unsuccessful or occasionally i find myself with meat i couldn;t cook because plans have changed and we're going out to eat.
I have a microwave mainly for that purpose, and for some dishes that seem not to be harmed by a little bit of microwaving at low while blasting with high heat in the oven or grill function to caramelize the surface (like for some eggplant or pepper or potato dishes). I use it to warm butter without melting it for making cakes. Oh, yes, and for making my ice cream become to the right temperature, not melted but not hard, and when i'm really fussy, for bring a small piece of brie to room temp for a snack). But mine has lots of dials and settings, wattage, oven temp, grill (upper or lower) and a defrost setting., If yours has only one setting it would be too strong to defrost without cooking in spots.
I'm a pretty good cook and i really don;t see what is wrong with that. But i have probably opened a can of worms right here in the kitchen by mentioning the big bad microwave.