The formation of ice crystals degrade meat. The faster the freeze, the smaller the crystals and the less damage. Some people cannot tell the difference, others can. For me, it depends also on how you're cooking it. I would never freeze a steak for later. If I'm making stew, or something where texture is not critical, then I'd consider it.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1"