Yes because it would freeze again!
No, frozen is frozen. But you can refreeze something that has been thawed. You can refreeze thawed meat long as there are still ice crystals on it. Once completely thawed then you need to cook it first then refreeze. This applies to solid pieces only, ground meat once more than half thawed needs to be cooked first then refrozen always.
No. It is not advised to refreeze meat that has already been frozen and thawed. The best thing to do is cook the meat and then freeze it after it is cooked.
It is not advised to refreeze any foods that have frozen and thawed.
Refreezing meat isn't a good idea. But if you must, the meat should not have been old the first time it was frozen, it should have been thawed under refrigeration and then frozen again shortly after being thawed. Realize that the quality of the meat will be negatively affected. The flavor will likely degrade and the meat will be drier and tougher when cooked.
Refreezing crab meat after it has thawed is not recommended. It may alter the texture and taste of the meat.
You should under no circumstances REFREEZE THAWED MEAT.When the meat was packaged, it was done so in a sterile environment. But as soon as you remove the meat from the package, bacteria begins to grow. Then when you freeze it, the bacteria multiplies.
No, it isn't safe to refreeze meat, including venison. However, you can cook it and then freeze it.
Only if they have been cooked. Never refreeze uncooked thawed meat.
It depends somewhat on the meat. However, most red meats and pork can be re-frozen with this caveat: the meat must have been thawed in the refrigerator. If it was quick thawed in water or the microwave, it should not be refrozen. It depends on how completely it was defrosted. If it still had ice crystals it was not thawed completely. If all of it got over 32 Deg F do not refreeze.
The USDA only recommends refreezing meat if it has been thawed under refrigeration. Thawing meat in the microwave is not thawing it under refrigeration.
If the meat stays below room temperature (for instance, if you have thawed it in the refrigerator) and it is quickly put back into the freezer, you can refreeze the meat with little effect on the texture and flavor of the meat. If the meat has been thawed for a day or more, or gets warmer than refrigerator temperature, it is best to cook it and then refreeze.
Once the raw meat has been cooked, cool quickly, and then freeze. If the cooked meat has been previously frozen, then don't refreeze.