This study aimed to assess the physical, sensory, and chemical changes that occurred to imported frozen Brazilian beef meat following defrosting. Four meat thawing methods regularly used in everyday life are employed, which are: room temperature, tap water, refrigeration, and microwave. Results revealed that the most rapid way was the microwave (1.7 minutes), then using water from the tap, and then defrosting at a temperature of the room, while the refrigerator took longer duration. Regarding drip loss, frozen beef samples that were thawed at 4°C in the refrigerator had the least amount of drip loss. (1%), while using tap water in thawing caused the highest drip loss value (5%). The only method that reduced the ability of meat to hold water was microwave thawing. For sensory characteristics, there is no difference between beef samples in color or consistency after all thawing methods. Following all thawing procedures, the levels of Thiobarbituric acid reactive substance (TBARS) in all of the examined meat samples remained below 0.9 mg MDA/kg. Also, TVB-N values of all examined samples remained below 20 mg/100 g, which are compatible with Egyptian Standards Specifications (E. S. 1522/2018). Hence, it has been concluded that the ideal way to thaw frozen meat is to use refrigerator thawing, as it provides less drip loss and less weight loss, but there are some drawbacks, such as a longer thawing time