Freezing and thawing multiple times

[Haai]

I received a frozen cow liver today. As most of you are probably aware, they are quite large.
I've found that it requires a lot of effort to cut a chunk off of it to put in the fridge to thaw. Is it ok to thaw the whole liver a little to make this easier and then to put the rest back in the freezer? Would it be perfectly fine to do this on multiple occasions?
What do other people do, do you just thaw the whole liver and leave it thawed out in the fridge for days?

Another question:
Are the bacteria on one's hands a problem if you eat your meat etc with your hands? Especially if you get full before finishing everything so you put it back in the fridge for the next day so any bacteria that went from your hands to the meat can multiply? I know the bacteria that naturally occurs in raw meat is no problem.

Btw, I tried bone marrow today for the first time....absolutely gorgeous!

[TylerDurden]

I always wash my hands after using the toilet so I don't see any problems re handling raw meats with my hands as the latter are clean enough.

As for repeated thawing and refreezing , it's not recommended. Freezing ruptures the cell-walls so nutrient-loss rapidly results each time one thaws the meats. However, that said, repeated thawing/refreezing is still nowhere near as bad as cooking, so it's an option if you can't buy raw unfrozen liver. I usually buy all my meats raw and unfrozen, these days, but cut up really big pieces to put into the fridge and then just thaw each piece as I need it and eat it as soon as it's fully thawed.

[Haai]

Freezing ruptures the cell-walls so nutrient-loss rapidly results each time one thaws the meats.

That's a very good point.

I think what I will do is just thaw the whole liver and leave the lot in the fridge. It should be alright there for a week or two I guess...just like aging meat. Just hope the gf doesn't complain too much....she's not too fond of the look and smell of raw meat and organs.