Once you have thawed a beef roast, can you refreeze it without cooking it first?

Similar questions: thawed beef roast refreeze cooking.

Only if you thaw it in the fridge The USDA says: "RefreezingOnce 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 defrosting. 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.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly. " Sources: dailysbacon.com/Freezing.01.htm .

(Incidently, meat thawing experts everywhere seem to agree that meat should always be thawed in the fridge even though it takes longer since thawing meat on your countertop promotes bacteria growth. ) If it was thawed in the fridge, it should be safe to refreeze...as long as there hasn't been too much time between thawing and refreezing.It's not going to be as good, though. Thawing and refreezing meat can cause it to lose moisture, resulting in a dry, tough meal when you finally do cook it.

If you thawed it on by other means, the USDA recommends cooking it before you put it back in the freezer. When you do cook meat (rethawed or not) make sure you cook it to a sufficient temperature to kill bacteria. If your beef is whole (not ground), it needs to reach an internal temperature of 145 degrees; if it is ground (and used in a meatloaf, for example), it needs to get to 160 degrees to be safe.

I'm including a link to the USDA's fact sheet on beef that has this information (you'll have to scroll down a ways to get to the relevant part), but here's the section on defrosting: Safe Defrosting There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations. Refrigerator:.

It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer.

Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first. Cold Water:.

To defrost beef in cold water, do not remove packaging.Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

Microwave:. When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F. It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen beef in a slow cooker.

Hope this helps! Sources: http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp MidwestPurgatory's Recommendations Taylor Analog Instant-Read Dial Thermometer Amazon List Price: $6.99 Average Customer Rating: 4.0 out of 5 (based on 29 reviews) .

NO! NEVER REFREEZE FOOD. You should just refrigerate it, assuming that you properly thawed it under refrigeration or at least in cold water, until you are ready for it.

After that, use it within about 2 or 3 days. You would be better off being safe and cooking it and then freezing it. Sources: professional cook...HACCP certified...safety and sanitation certificate...professional food handler .

No. You should cook it and then you can freeze it again, but you shouldn't thaw meat and then re-freeze the raw meat.

I froze a fresh pot roast in the last couple of days. I am defrosting it for the slow cooker. I am defrosting it in the fridge and then on high for 4 hours in the cooker.

For the portion that I do not use, may I freeze that again and reheat later? .

Yes, you can reefreeze it; though I don't recommend eating it. Never refreeze poultry/meat or fish without thoroughly cooking it. Well done meat is the only safe way to refreeze it.In other words, do not cook a steak to rare up to medium well & refreeze it.

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