And also microwave-thaws quite well, if you get the technique down.
Preferably, use the thawing program of the owen - if there isn't one, use a quite low setting.
Run the thaw-program for about half the amount of meat you have. This should soften the meat enough that you can chop it in 2-3 cm cubes with a big knife. Run the cubes (with plenty of air around) in the owen again, on the same program. You'll probably need to experiment a bit, but the idea is that you'd rather have nice and raw on the outside and semi-frozen in the middle, than cooked on the outside and raw in the middle.
The semi-frozen bits of meat will cook just fine, if the object is to get small chuck of meat, e.g. for a taco (if you need patties, slow-thawing is the only solution). Just remember not to over-fill the pan, if there's too much on the pan, if will boil, not sear, and you'll miss out on the tasty goodness of the malliard process.
