Ground beef may be refrozen after thawing, provided that it has been thawed in the refrigerator. Other methods of thawing may present a health concern.
The ideal way to thaw ground beef is to thaw it in the refrigerator, where it can be stored before cooking for about 3 to 5 days after thawing. This keeps the temperature at less than 40 degrees Fahrenheit, therefore preventing the growth of bacteria as the meat thaws.
If the meat is thawed in a microwave or in a bag placed under cold water, the temperature may rise to above 40 F. Meat thawed using either of these methods should be thoroughly cooked to an internal temperature of at least 160 degrees Fahrenheit before a person refrigerates or refreezes it.