For me it depends on the circumstances of the day. If I have all day and am in no particular hurry, meat stays in the fridge until the last minute, I believe like Neil and others that the best quality is achieved this way.
If I'm cooking a big brisket and need to hurry things along, I get it out before I start setting up the cooker and let it warm up a bit to expedite the process a little.
When grilling (steaks in particular) I use the fridge/freezer to get the OL's and my steaks done to our particular liking. I like rare and the OL likes med, so after seasoning I put hers in the fridge and mine in the freezer (30 mins or less) throw them on the grill at the same time and my colder steak comes out less done in the same amount of time.