Not really.
Only do it if you absolutely have to.
Because the slower you defrost your meat the better it'll taste.
That's because the faster it's defrosted the more moisture, flavour and texture it loses.
Most microwaves both defrost – and cook food – unevenly. So some parts will still be frozen – or partially frozen – and others partially cooked. This doesn't just mean a loss of flavour and texture, it could also make your meat dry and rubbery.
More importantly, the “hot spots” created by microwaves can promote the growth of bacteria. So, if you must defrost meat in a microwave, cook it immediately after.