This depends on how the meat is frozen. A meat processing facility should have the capability of "sharp freezing" product -- very cold, rapid freezing -- so as to cause the formation of very small ice crystals in the frozen meat. The smaller the crystals, the less effect on the meat. When meat is properly sharp-frozen, with high air speed and very cold temperatures (below -20?F), meat quality will not be noticeably affected.
Among chefs there is a stigma surrounding meat that has been frozen -- not without reason as poorly frozen meat can have serious quality defects and "puddle" on the plate. However, when freezing is done properly, the negative effects are minimal
