You can actually just microwave frozen meat to make it sliceable, yet still frozen. I do it all the time with pork loin, meat is still 32f with frozen crystals , but soft enough you can slice it with knife… I always cut partially frozen stuff for Chinese food, for thin slices. Fine to refreeze remainder.

@PapaSop How does it all taste after vacuum sealing, freezing, and then thawing later? Does the texture suffer? I have a chamber vacuum sealer and a food saver I could use.

Thanks, craigrice & Rambow