As mentioned refreezing is OK, maybe not the best. The main thing to remember is spoilage time doesn't reset each time it is thawed, it is cumulative.
My moose was not ground to my standards by the processor so I thawed for or five packs out at a time to regrind and freeze again, no problems with it. Steak is a little different. I used to cut my steaks before freezing, but I no longer do that as I think it keeps better in one big chunk than with all of those edges, plus I'm not tied into a certain thickness of cut.
