Fresh Vs Frozen which one is actually best?

We have had many people tell me they only eat "fresh" never frozen meat. When asked why they say "fresh tastes better" or "I don't like freezer burn" and guess what we don't either. Meat properly frozen in a commercial freezer and kept frozen will not go bad for years. Also the taste of fresh from the market you love so much is the result of preservatives and carbon monoxide not it's freshness. These things are added so that the meat still has an appealing cherry red color even if its spoiled. The fact is no meat you buy was processed yesterday, last week, or two weeks ago unless you get it straight from the butcher. Most grocery meat is wet aged in a brine of preservatives and water, which also adds weight, and ages on the way to the store. This meat may have been processed months before you put it on your plate. Meat straight from the farmer is processed, dry aged whole a minimum of 14 days and then turned into retail cuts without adding anything then blast frozen. This is why you need to add salt and spices to your meat when you cook it and why there is less grease (water) in the pan. As long as this frozen meat is kept frozen it will return to a deep red when thawed and taste just as good as the day it was cut. Blind taste tests proven there is no difference in a fresh cut unprocessed steak and a frozen one. Plus you are only getting the meat you paid for and not the preservatives.

God Bless

Abraham