Does freezing meat adversely affect the taste?
Compare these two cases:
(1) I buy unfrozen meat (beef) from the grocery store and cook it within 1–2 days.
(2) I buy unfrozen meat (beef) from the grocery store, freeze it for 2–3 weeks, then thaw it and cook it.
In my experience, the meat in the second case seems a bit tougher, but otherwise OK in taste. What do you think?
This question is in the General Section. Responses must be helpful and on-topic.