Frozen meat is convenient, but for everyday cooking fresh wins on three counts.
Texture Freezing forms ice crystals that break muscle fibres. Thawed meat loses juices and turns stringy.
Taste Fresh meat carries a clean, mild flavour. Long freezer storage picks up off-notes.
Cooking time Fresh cuts tenderise faster and need less oil and fewer tenderisers.
Nutrition Much of the nutrition survives freezing, but the juices lost during thawing carry protein and minerals with them.
Buying fresh daily is the simplest upgrade you can make to home cooking.