I work in the Foodservice industry. I've got over 20 years of professional cooking experience so maybe I can help. Health department standards have what they call the 'danger zone'. The 'danger zone' is from 40 degress f to 140 degrees f. If the tempature of your meat was in that range for more than 6 hours constant, there is a good chance that some foodbourne bacteria have formed and started to multiply. You say you opened you freezer on Tues. and didn't notice it again until Fri. That's 72 hours. It would have taken 24 hours for everything to completly thaw out. Then the 'danger zone' clock would have started. If it's possible that the freezer was closed until Thurs., you may be alright. But if it's been open for that whole time, you better just throw it away. Food posioning is no joke. I got it once from a restaurant in Omaha that's no longer is business because of me. I got them shut down. But that's after I spent 3 days in the Hospital and lost 40 lbs. Good luck.

KEEP IT LEGAL. KEEP IT SAFE. OR WE MAY NOT GET TO KEEP IT AT ALL.