[bayonetz]

On the frozen meat point, I'd bet large sums of money people can't distinguish between fresh and frozen-within-3-or-so-months meat. In fact, frozen meat can be reliably made even tastier than fresh if you cook it straight fron the freezer with no thaw. It's a cool little hack really. By cooking from frozen you get more time to sear, char, and crisp the outside of the meat while the inside doesn't overcook. It's next to impossible to get the right mix of seared/charred outside but tender lightly cooked inside with the normal thickness stock cuts (~1inch) you get at grocery stores. With frozen, can do it no problem everytime. On that note, another trick, if you must cook without freezing, is to just get a custom thickness cut. For example, I need a 2-3inch NY strip if I want to grill straight from the refrigerator and get the right outside to inside done-ness.