Joe, in the winter, though it is totally true that we tend to handle extreme temps better, and constantly beng cold has been something that I've had to recover from, it is still nice to have warm foods in winter. So a good way to do that is to get used to using a double boiler, this makes it easier to warm your food to a nice temp, like 90-105F without damaging it. Just make sure your meat doesn't start to turn color, might take a little practice but eventually, like anything, you'll get the hang of it. Just don't warm your water any more than you want your meat to be at. You may have to take it off the burner a couple times to keep it from overdoing it, but experiment and you'll get it.
Also a decent way to warm meat is to do the same thing, only with a frying pan, again, don't warm the pan much above body temp, then there's no risk of burning your food. A good rule of thumb is, as soon as it's too hot for your hand to touch the pan, you've gone too far. Also again, you may need to remove from the burner a couple times, or shut it off and turn it on as needed if you're using gas.
The way I personally do it is to leave my meat out long enough to come up to room temp, usually at least 3 hours from fridge temp, or overnight if its for breakfast, not an issue since microbes aren't the concern, then use with the above listed methods, the combination approach means that you have gently warmed meat in just a few moments when you are ready to eat.
