OK, so it’s safe, but does it taste like Fonzi’s jacket?
Check it out:
Once you freeze venison (or other meat) it can’t be thawed and then refrozen. I’ve heard this theory for years, so when I get a deer steak out of the freezer, defrost it, then for some reason decide not to cook it, I usually throw it away. But then I started thinking: What could be wrong with it? Does re-freezing take away from the flavor, or does it somehow make it unsafe? So first, I called the experts for clarification. Then I gave it a blind taste test.
Two identical pieces of venison steak were harvested. One was frozen, thawed and cooked while the other was frozen, thawed, re-frozen and re-thawed before cooking. Then the taste test was given.
The Expert Deferral
The USDA says the following: “If raw or cooked food is thawed in the refrigerator, it is safe to refreeze it without cooking or heating, although there may be a loss of quality due to the moisture lost through thawing.”