Re-Frozen Beef?

[Meat]

About a year ago, I purchased half a steer, butchered and frozen. I ate a lot, but still have a bunch of roasts and some steaks in the freezer. I had two electrical problems this past winter, which allowed the meat to thaw, but not get warm, and then refreeze. I thought it might still be good for sausage, but maybe I should just toss it.

Any thoughts?

[johnfb]

I never refreeze meat a second time, but there is a general feeling that if you buy meat from a butcher it has been frozen probably once already and we re-freeze it again...not sure if that is true as a butcher I use always labels his stuff not to be re-frozen.
You could mince it up and make a hot dog kinda thing and poach them and then freeze them, that would be quite safe.
Maybe fry up a bit and test it to see if you get ill...or better still...have you any in-laws you're not fond of...

[Spuddy]

It's beef, it didn't get warm. I wouldn't worry.

[BakuBanger]

A quote from the USDA Safe Food Handling Fact sheet found here http://www.fsis.usda.gov/factsheets/Big_Thaw/index.asp

After thawing in the refrigerator, ground meat and poultry should remain useable for an additional day or two before cooking; red meat, 3 to 5 days. Foods defrosted in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Seems that if the temperature of the meat does not rise above 40f (4.5C) it should be OK.