Can You Refreeze Meat?

Freezing meat is a great way to preserve produce. It remains fresh and lasts longer than usual. Let’s say you want to make beef stir-fry with noodles, but you thaw more beef than you need for the recipe? Can you refreeze meat? Is it safe? Here’s what you need to know.

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Without delay, let us answer the most common question. Yes, you can refreeze meat, and no, that is not dangerous. If you know how properly do it, that is. The method of thawing is the key. It is best to transfer the meat to the fridge to thaw slowly.

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If you are planning to refreeze meat, do not use the microwave to thaw it and make sure to refreeze it as soon as possible. The longer it stays at room temperature, the worse it gets.

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Now that you have learned the basics check out our tips on which meats you can refreeze and how to go about it.


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You can refreeze beef after thawing if you heed the advice above. It can last for up to a year and still make tasty meals!

Ground Beef

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Refreeze ground beef only if it spent no longer than 72 hours in the fridge. Thus, it can last you up to four months.

After thawing it the second time around, make sure to use it foods like casseroles.


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Make it a point to refreeze chicken as soon as possible, not letting it spend more than a couple of days in the fridge. You can store refrozen chicken in the freezer for no more than a year. As we all know, nothing quite compares to fresh meat taste-wise, so make sure the refrozen poultry isn’t the key ingredient in your culinary creations.


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Interestingly enough, pork remains as delicious as ever after being refrozen. If you place it in an air-tight freezer bag, it will last about two months in the freezer.

There you have it! You can refreeze meat if you keep these tips in mind. If you’ve found this article helpful, please share it with your cooking-savvy friends!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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