As a former chef, I can also speak with some intelligence on this one. Generally, the best/safest practice for thawing meat is in the fridge. It may take 24-36 hours depending on size/weight, but planning ahead is what we do here at ETS. I put my Thanksfiving turkey in the fridge 3-4 days in advance.

Microwaving is frowned upon in the food industry, and I've worked in a few restaurants that didn't have one. I will occasionally thaw ground beef or bacon/ham in the mic, but never all the way through. I would never thaw a nice cut of beef in a mic.

The running water method works if the meat is wrapped well and you will be nearby to keep an eye on it, but wastes a lot of water.