Re: Is re-freezing ok?
Any kind of processing, such as grinding and freezing, degrades nutrient content. Thawing and refreezing even more so (this is just one of the reasons I don't go for craigs-list procured products).
However, the reality is - meat is frozen when it's shipped. It has to be thawed to a certain extent to be divided into meal-sized portions, then refrozen until we're ready for that meal. I minimize the thawing and refreezing as much as possible, and just accept that some degradation is going to occur no matter what we do.
Can you cut the meat while it's still partially frozen, ETrescued, instead of waiting two days?