Ground meat and poultry: within 1 to 2 days of thawing.
Steaks, roasts and chops: within 3 to 5 days.
Thawed in cold water or the microwave? Cook it first. These methods let the outside of the meat warm up, so cook it before freezing again.
Left on the counter for more than 2 hours? Throw it out. It shouldn’t be cooked, eaten or refrozen.Advertisement
Freezing cooked ground beef portions
What About Quality?
Refreezing is safe, but each freeze and thaw draws out a little moisture, so the meat
