No, it is generally not safe to re-freeze cooked meat after thawing and refrigeration. When you freeze raw meat, freezing helps to preserve its quality and safety by slowing down the growth of bacteria and other microorganisms. However, when you thaw the meat, any bacteria that were present before freezing can become active again.
When you cook the meat, it kills most of the bacteria, which makes it safe to eat. However, if you let the cooked meat sit at room temperature or in the refrigerator for an extended period, bacteria can start to multiply again. Refrigeration only slows down the growth of bacteria but does not completely stop it.
Re-freezing the cooked meat after it has been thawed and refrigerated can lead to a higher risk of foodborne illnesses because each time the meat goes through the thawing and cooking process, there's an opportunity for bacteria to multiply. The quality of the meat may also deteriorate due to the repeated freeze-thaw cycles.
To ensure food safety and maintain quality, it's best to cook only the amount of meat you intend to eat and store any leftovers promptly in the refrigerator. Leftovers can be safely kept in the refrigerator for a few days, and if you don't plan to consume them within that time, consider freezing them immediately after cooking. If you need to thaw the cooked meat again, do so in the refrigerator or using a microwave and cook it thoroughly before consumption.