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Welcome aboard, Curtis! Here is a link which says you can thaw and then refreeze:
OTOH the common logic issue typically is that bacteria may form on the meat after thawed so it depends on the individual’s view of sanitation steps. Personally since you already said the meat is tough while aging does tenderize beef I’m not sure I’d waste the time nor UMAi bag trying to make it happen since the deck may already be stacked against you! How about thawing enough at a time, grind it up and eat as hamburgers instead of tough steaks?