Originally Posted by Requiem
I am almost... i mean almost positive they are frozen and merely thaw in the case. I have felt many cryovac briskets that were still half frozen from multiple retailers. Though it is said that freezing may increase tenderness... (I don't agree, I think quality of the cow gives you tenderness) but it might have a smidgen of truth.
Freezing does create some additional tenderness in the meat, not as much as the quality of the meat, but it does provide some. When the juices freeze they expand and, when thawed, degrade the cell structure to some point allowing for the transfer of fluids throughout the meat.
This is my limited knowledge so if I am wrong please correct me on this one. Thank you