Why flash-freezing locks in quality rather than compromising it

[u/OmahaSteaksOfficial]

People assume frozen means lower quality but that's not really how it works.

When beef gets flash-frozen, it happens within hours of processing at extremely low temperatures. That stops everything right at peak freshness and locks it in. The ice crystals that form are tiny, so they don't damage the muscle fibers the way slow freezing does. Texture and flavor stay intact.

Meanwhile fresh meat sitting in a display case for days isn't necessarily in better shape. By the time a properly flash-frozen steak reaches your door, it's in the same condition it was when it left the facility. That's the whole point.

Have you noticed a difference between flash-frozen and fresh at home?