Going to have to throw the entire fridge and freezer contents.
If meat, why? Did the freezer stuff thaw out? Did it rise above 40 degrees F?
Do you buy only frozen meat? Or do you take refrigerated meat home from the store and cook it 1 or 2 days later (after it has sat in the store for maybe a couple of days anyway) which would be no different?
When I had this sort of issue, I went by what I found at the USDA website because if you read anywhere else, all you get is someone's opinions - which are based on misinformation most of the time. Then again, if it makes you feel safer, by all means, toss it.
edit - usda might not have been the one. It might have been US HHS, but it was an official site nonetheless.