Originally Posted by Ford
ServSafe - raw meat can not be safely thawed and refrozen. As it thaws and sits to be cut and gets back down to temp afterwords the little nasties multiply. Freezing only puts them into a semi hibernation. They grow very slowly at below 28F but they do grow at 0F and if you kept them for months it would be very bad. Fortunately the pork would probably stink enough you would not actually cook it.
Now cooked meat is a little different although it's not allowed by the HD. Only 1 freezing after cooking. For home it should be OK. Personally I'd cut it frozen with an electric knife or a frozen food serrated blade.
That's kinda the way I've always lived. I just didn't know why. I think I'll cook them up and give them away. Thanks for the responses.
Lang 84D, Large Charcoal Dropper, WSM-18, Weber OTS