Originally Posted by PapaBearsHickoryPit
I think it has something to do with the water in the muscle fibers freezing and expanding and rupturing the muscle fibers. That might make for a more tender brisket, just a guess!
I'm convinced this is true. My first hand experience left me suspecting this was the case, and when we signed up for a freezer service, they had a"brand" of steak they claimed was better that choice. While it was well marbled, it was still choice. The only difference was the freezing.
If you think about it, freezing will break up the fibers on a micro-level evenly without affecting flavor.