What is the best thread regarding freezing meat?

[Raw in Florida]

Without going through every thread I was wondering if their was any threads that discussed how people obtain and store meat.

On an old Primal forum is was pretty much agreed that the order of preference would be

Grassfed Unfrozen
Grassfed Frozen
Conventional
Conventional Frozen

Although I value everyones opinion, I have spoken to a few scientists who have told me that the people who argue that freezing meat destroys the food value is overblown. And that the food value lost is less than 10%. Still far superior to eating any type of conventional.

Thoughts or threads where this was discussed?

[TylerDurden]

There were a couple of very detailed scientific websites which gave exact data and diagrams  on how freezing destroyed the cells in foods - however, they've since been removed, sadly. All I have , really, is this:-

http://www.rawfoodexplained.com/selection-and-storage-of-foods-part-i/does-freezing-harm-foods.html

From what I've read re freezing over the years, quick-freezing(industrial freezing) is actually much less harmful to the food than slow freezing(=putting fresh meats into your freezer at home). That said, all freezing damages the cell-walls to some extent(re icicles forming etc.) and that means that nutrient-loss(and taste) is rapidly lost after thawing. So, the general concensus is that if you must freeze the meats, then make sure to eat them quickly after thawing.

Other than that, the structure of enzymes in the food is slightly denatured by freezing(though not destroyed as in cooking). I have heard an (unsubstantiated) claim, though, by another RVAFer that all the enzymes in a frozen food do eventually get destroyed after c.10 weeks.

Oh, and I've also heard a claim by another RVAFer that raw animal fats(eg:- suet or marrow) are less affected by freezing than lean protein. Interestingly, while I've frequently  noticed a definite drop in taste of thawed lean meats , the thawed marrow and suet I've eaten seems not to lose its taste, so I tend to agree re this view.

[Raw Kyle]

I think that's cause there is way much less water in fatty tissue than lean. You can see this by the amount of fluid that pools under lean meat after thawing, as compared to the fat. Also the lean meat is heavier than fat which points to the higher water content.