Where do you defrost meat in your fridge?

I put the meat on a plate and defrost it on the top shelf, which is the warmest part of the fridge. It defrosts quicker up there. I have two bottom drawers in my fridge; I use one for fruit and veg, the other for cooked, chilled meat, like ham, pate, pork pies etc.

I put it on a plate too and put it higher in the fridge. The veggies are in the cooler section.

I put it up on the counter about 3 to 4 hours before cooking. I haven’t been poisoned yet but then again I cook all my meat all the way through. If it is large like a turkey, then I defrost on the top shelf under a large plate.
I also pre-season the meat before repackaging and putting it in the freezer.

I usually put it on the bottom shelf, which is above a drawer I use for drinks. The shelf has a lip all the way around it to contain spills, but if it’s a particularly ‘juicy’ or big piece of meat, I’ll put it in a 9 by 13 glass pan on the shelf.

I leave it in the Ziploc bag I put it in when I threw it in the freezer in the first place, and defrost it any-old-where there’s room (sometimes on the counter if I need it in a relative hurry). The outside of the Ziploc never touched the meat, and the inside never touches any part of the refrigerator, so I’m good anywhere as long as it doesn’t leak, which one never has.

I also usually defrost it on a plate, “just in case” the bag isn’t properly sealed or there is a hole somewhere. The plate never does anything but catch condensate (water vapor), but it’s also a handy way to carry the meat after it has defrosted and is now “floppy”.

Mine goes in a bottom drawer in the fridge. It is only used for meat. Sometimes I’ll have two meats defrosting at once. Chicken is always the bottom item in case it leaks. The other item goes in a plastic bag and sits on top of the chicken.

Actually, @CWOTUS makes a good point. My current butcher cryovac’s our meat so while we do put it on a plate, these days its well sealed and protected from leakage. Perhaps you could look at whether your butcher can do that?

I put it in a bowl or something deep enough to contain any leakage. I don’t trust zipper type bags, they will leak if they shift so the top is lower. Plus they can easily get pinholes in them while frozen and being moved around.

If I remember, I defrost meat on the middle shelf in my fridge. Normally though, I thaw meat in the microwave because I never plan out my meals and I always decide what I want to eat about an hour or two before I cook it.

I put meat in tupperware containers that no longer have lids and are useless for their original purpose. I found when using plates I had to carefully pull the plate out or blood would spill all over the place (not a problem for me but it was one for my hubby). The tupperware containers contain the blood beautifully.

If it’s coming from my own freezer, it’s sealed in a ziplock bag. So, I’ll put it in a glass or ceramic bowl anywhere there’s enough space. I’ve never, ever considered the place where meat defrosted in the fridge a “contaminated area”. I have, on occasion, defrosted meat unwrapped in a bowl – it doesn’t worry me. My only concern is dripping juices or condensation… hence the bowl.

If I am defrosting meat in the fridge, I put it in a bowl then stick it wherever there is room.

As others have mentioned, I’ll usually put it in another container, such as a baking Pan.