There are many myths and misconceptions around whether it is safe to refreeze meat and under what circumstances.
The short answer is YES – though there are a couple of things one should keep in mind.
The basics: Freezing meat prevents bacteria from being able to grow and develop.
Therefore when thawing meat – bacteria will start to grow slower or quicker depending on temperature. There are many methods of thawing meat, but the safest way to thaw meat is in a temperature of 40 degrees Fahrenheit or lower (your refrigerator).
Thawing meat on the counter/in cold water/microwave is fine, however it is best to cook this meat once thawed (as it is exposed to higher temperatures in conditions where bacteria multiply faster) or refreeze after it is cooked.
Though you are able to refreeze meat, this isn’t exactly favorable. Fresh meat is the best, and freezing/refreezing multiple times will lead to a lack of quality due to loss of moisture through defrosting.
Therefore, plan ahead – eat it fresh!
Do your own research: USDA’s Answer