Refreezing thawed beef is only safe if the meat was thawed in the refrigerator at 40 degrees Fahrenheit or below. It is not safe to refreeze beef that was thawed in the microwave or in cold water. The quality of the beef may decrease after refreezing.
The three safe methods for thawing food include refrigerator thawing, microwave thawing and cold water thawing. After refrigerator thawing, ground meat, stew meat, poultry or seafood stays safe to consume for an additional one to two days. Cuts of red meat generally remain safe for three to five days after refrigerator thawing. Cook food immediately after thawing if using the microwave method or cold water method.