I thought re-freezing meat that had been frozen and then defrosted was a big no-no. However in the recesses of my mind I seem to remember someone on here (appologies, can't remember who) said that as long as the meat temperature didn't rise above 4or5 degrees, I think, (normal fridge operating temperature) it was o.k. to re-freeze it. I looked for this discussion but don't know which thread it was on.
I'm asking this as I bought some back fat today which I have cut up and frozen (Aris uses this from frozen then re-freezes and I believe this is o.k.). Some of the fat had meat on and I removed this but I now want to store this meat in the freezer for use in sausages at a later date, some of which will definately be frozen. If I keep the meat in the fridge at all times, except when mincing, will this be o.k.?
I could always use the meat for something else but it would be handy if I could use it in sausages. It would also mean I could keep a supply of meat in the freezer to use at my convenience.
The main thing in all this is that the meat will still be safe.
Thanks.