A food safety question

fred,
since you didn't say whether this was for home use or commercial i will give you the commercial guidlines that i have to go by and let you take it from there.
when you defrost the meat to cut it you will then have to take it to 165f for 15 seconds minimum and then refreeze. since you are allowed 2 reheats this would count as reheat number one.

or--
take and run a hacksaw thru the dishwasher twice and then dip into sanitizing solution.
using this would be similar to using a meat saw and should allow you to cut the meat frozen. use a very coarse new blade and be sure to really scrub it before running it thru the dishwasher and sanitizing. it worked ok for me when i had a meat bandsaw breakdown. just be sure to never let the meat defrost and get it back in the freezer as fast as humanly possible
hope it helps some but myself i would give up one reheat over the saw.
jack

Jack:

Thanks very much for the info. it's for home, but if commercial has that requirement, I'm sure it's for good reason and I'll use it as my guideline. The saw idea is something I wouldn't have thought of.

Fred