If you refreeze any meat the quality will go down (UNLESS) it is frozen very quickly. In a regular freezer the slow freezing process will form ice crystels and this will rupture the meat cells walls. When the meat is cooked the juice will run out of it giving you dry meat. Thawing and refreezing is also not recommended because you are taking it through the dangerous temp zone that bacteria will form.
The trick here is portion control, to take the product and store it in the portions needed, so that portion can be defrosted and used. RJF