I wouldn't, just because I don't think it would be too safe. I might be wrong, but something tells me I'll not. Diana55

......and I found this..............When can you refreeze meat?

The safest way is to only refreeze meat that feels firm and is partly frozen. However, experts agree that most raw meat can be safely refrozen if certain precautions are taken:

If the food was thawed in the refrigerator and not at room temperature and
If the meat is refrozen within a day of thawing.
Do not refreeze any perishable food if the food has thawed and has been kept at temperatures above 4 deg. C (40 deg. F) for more than two hours.

Diana55 P.S...Maybe someone else on the Forum knows for sure.

I've heard that if there are ice crystals it's ok to re-freeze... I've done it before and I'm still here... lol

With that said, here's what I do now.... I have a side by side refrigerator, the temperature in the freezer is usually 0 F and 40 F in the fridge... I keep most of our meat in the meat drawer and it freezes but it's not as solid as meat kept in the freezer... So, if I buy a whole pork loin and keep in it the meat drawer I can cut off what I need for that night... It's not as easy as cutting fresh meat but a lot easier than cutting frozen...

Rita

It's always OK to refreeze meat if it's not gone bad....
The quality won't be the same because ti will have lost some moisture, but it won't make you sick.
Freezing delays the bacterial growth in meat....doesn't completely halt it but slows it waaaay down.
If the meat is safe to eat, it's safe to freeze...or refreeze or re-re freeze. The quality won't be as good but it's "OK" to refreeze meat....just don't count on the quality.
Linda C

It's perfectly save to refreeze meat.

That said, quality will suffer.

Linda beat me to it.

With meats that don't have a lot of connective tissue and which are by very nature very tender (tenderloin, fish) you can actually turn the meat to mush with freeze/thaw cycles.

The big problem is that when you defrost meat, it wakes up any bacteria that may be in it, and they start reproducing. If you cook the meat at that point, it kills the bacteria. If you refreeze the meat, the next time you defrost it, there will a much higher level of bacteria. So besides losing a great deal of quality, you are running the risk of creating a health hazard for your family. Yes, if you cook the meat thoroughly, you will kill any live bacteria, but cooking doesn't destroy the toxins they may leave behind.

Why not cook up the entire piece, using the method you had in mind, then just freeze the prepared meat in meal-sized portions. You WILL appreciate it one rushed evening!