Which of the following is NOT considered a safe way to thaw frozen meat?

It is not safe to thaw frozen meat with water that is above 70°F. This is because the outside of the meat will enter the temperature danger zone while the inside is still frozen. From the time that you begin thawing the meat with hot water until the time it reaches the correct cooking temperature, parts of the meat are likely to have been in the temperature danger zone for too long. Raw TCS foods should never be in the temperature danger zone for more than 4 hours. It is especially dangerous because hot water is actually an ideal temperature for microorganisms to thrive and multiply rapidly. The safest method to thaw frozen meat is by leaving it overnight in the cooler. But other methods are acceptable as well.