Is it safe to refreeze beef that is in a vacuum sealed package. it was mostly thawed in the refrigerator. and is still vacuum sealed.. any experts on it??

YES... done it many times... still tastes great too.

Don't you think some meats are frozen before put on display at the market that we then take home and freeze?
My understanding is if it is still partly frozen or very cold refreeze is fine

Tests on fish, which many say cannot be refrozen, showed no difference after refreezing.

Meant to add if fish handle it, meat certainly will!

Thanks.

Not into it.

USDA expert enough?

https://www.fsis.usda.gov/wps/porta...ndling/freezing-and-food-safety/CT_Index

Refreezing
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Right, you might be surprised how many times a shrimp is frozen thawed and refrozen before you eat it. Same for flounder and catfish. You can't take frozen shrimp off of a IQF trawler and sell them to a processing house without thawing and weighing.

Yep, we have done it.

If you still have your tonsils, go for it

Do you recall where you heard this?
I'm not questioning the validity of your statement, I'm just curious of who would feel the need to do such a test.

They'd have to be really naive of the common practices of commercially processed seafood's.

If one was to follow a nice fresh caught Alaskan salmon from the day he was first brought out of the water all the way to the the grocery shelf, they may be surprised as to how many times that fish may have been frozen and thawed and what countries it may have visited along the way.

It's possible you could buy a salmon fillet at a lower 48 grocery or seafood market that had only been frozen once prior to your purchase it but it's likely that any salmon you see at a seafood counter has been through the freeze/thaw process 2 to 3 times before you buy it and even more is possible.

It can only kill you once.

You'll be fine, unless you decide a Sashimi dish is in order.....
If you didn't catch it yourself, thoroughly cook before serving.

I don't eat fish bait.

Perfectly safe, but quality of texture and flavor will suffer.
The wives tale that refreezing is unsafe is strong.

Yes i have done that many time, i freeze it until its time to eat.

You can refreeze paint brushes with polyurethane on them too. Instead of cleaning them after each wood working project.

However your ice cream will taste like minwax.

Yep, and big loss of quality, as when it's cooked all the moisture gushes out and the tissue has broken down from freezing already. The next freezing breaks it down further. Also, fats tend to get strong tasting from freezing, and some even get a bit rancid tasting from prolonged freezing.

Meh, just slop it in ketchup. The PBR being drank with it will smooth out the the peaks and valleys of taste.

Ahhhh...I see.

Marinate the diner, not the dinner.