I believe I've asked this question before, but I never remember what is correct. I know I can't thaw and re-freeze fish. I also don't think it is safe to re-freeze thawed poultry. But how about meat?
I got a shipment today of 30 pounds of venison from a hunter friend in Nebraska. (Three, 10 lb roasts) It is fully thawed but still really cold. What do you all think of me re-freezing these roasts. The last time this happened (in July) I cooked all 30 pounds and then froze the cooked soups and stews. The roasts are so lovely and I'd like to wait for a clear day to BBQ them.