Can you refreeze meat?

When it comes to storing meat, one of the most common questions we hear is: “Can I refreeze meat after it’s been defrosted?” The short answer is yes — but only if it has been thawed correctly. Done the wrong way, refreezing can affect both safety and quality.

Below, we’ll break down what you need to know before deciding whether to refreeze meat.

Is It Safe to Refreeze Meat?

Despite the old myth that you can’t refreeze meat once thawed, it is safe to do so under the right conditions. The key factor is how the meat was defrosted:

• ✅ Safe to refreeze: If meat has been thawed in the fridge at 5°C or below, it can be safely refrozen. Cold temperatures keep harmful bacteria from multiplying.

• ❌ Unsafe to refreeze: If meat has thawed on the bench, in warm water, or at room temperature, do not refreeze it. The time spent in the “danger zone” (5°C–60°C) increases the risk of foodborne illness.

Refreezing Cooked Meat

Cooked meat that was previously frozen can also be refrozen safely — ideal for batch cooking and meal prep. Just let it cool fully before freezing. Placing warm food straight into the freezer creates condensation, which can encourage bacteria and lead to freezer burn.

What Happens to Meat Quality When You Refreeze?

While safe, refreezing meat can impact its eating quality:

• Loss of moisture: Ice crystals break down fibres, leaving meat drier after cooking.

• Texture changes: Pork and poultry, in particular, can become less tender.

• Colour changes: You may notice some greying or darkening, especially in pork.

• Flavour changes: Oxidation during freezing and thawing cycles can affect aroma and taste.

This is why chefs and butchers often recommend freezing meat only once where possible.

Storage Tips by Meat Type

• Beef: Best used within a shorter freezing period (2–3 months) to maintain quality.

• Chicken: Expect some shrinkage after defrosting due to lost moisture.

• Lamb: Performs well under deep freezing; quality holds better than other proteins.

• Pork: More prone to discolouration and tenderness loss after repeated freezing.

Best Practice Recommendations

• Always thaw meat in the fridge — never on the bench.

• If in doubt, cook it first, then freeze the cooked meal.

• Use airtight freezer bags or vacuum-sealed packs to reduce freezer burn.

• Label and date your meat so you know how long it’s been stored.

• For the best quality, enjoy meat fresh whenever possible.

Final Word

Yes, you can refreeze meat safely — but it should only be done if the meat has been thawed in the fridge. Keep in mind that repeated freezing and thawing can reduce quality, so try to plan ahead and freeze in portion sizes you’ll actually use.

At Online Meats, we supply meat that is fresh, never pre-frozen, so you get the best possible quality whether you cook it straight away, freeze it for later, or prep meals in advance.