I agree. Half frozen meat is easier to work with. And if the meat's core temp. has not reached the 'danger zone' (40 degress to 140 degrees) it will refreeze just fine. Just thaw it slowly. Like in the fridge. Setting it out can cause the surface meat to warm up too fast and bacteria to form on the surface.

KEEP IT LEGAL. KEEP IT SAFE. OR WE MAY NOT GET TO KEEP IT AT ALL.