Final answer:
To safely handle frozen beef steaks, they should be thawed in the refrigerator, cold water, or microwave and treated as perishables. They should be cooked immediately after thawing, and refreezing is not recommended unless the meat has been fully cooked. Inhibiting bacterial growth and avoiding freezer burn are essential for food safety and quality.
Step-by-step explanation:
The question pertains to the safe handling and potential refreezing of thawed frozen beef steaks. According to the US Department of Agriculture (USDA), the safe methods to thaw frozen foods are in the refrigerator, in cold water changed every 30 minutes, or in the microwave. It's important to handle thawed foods as fresh perishables, since microbial growth can restart. Once thawed, it should either be cooked immediately or discarded if not used. Refreezing can be done only if the beef has been cooked after it was initially thawed but is generally not recommended for quality reasons. Keeping the refrigerator at or below 4 degrees C and the freezer below -18 degrees C is crucial to inhibit bacterial growth. Foods should not be thawed at room temperature to avoid the reactivation of microbes.
Regarding freezer burn, it occurs when water sublimes from frozen foods, giving them an unattractive appearance. While not harmful, freezer burn can affect the quality of the food, making it less appealing. This can be minimized by keeping the freezer's temperature low and wrapping food tightly to prevent sublimation.