I’ve heard excellent explanations about this on Food Network, particularly Alton Brown who thoroughly delves into the science of every aspect of food. He’s an absolute guru.
Anyhow, there is a significant difference between freezing things at home and commercial freezing (called flash-freezing).
The difference you’re noticing between the fresh and home frozen meat of yours has more to do with texture than flavor. The frozen is tougher due to water loss after the freezing and subsequent defrosting.
And the ice crystals from home freezing are larger (because of freezes more slowly) therefore more water loss.
When @creative1 buys the frozen meat from the farm it’s almost certainly flash frozen (since theyre a commercial operation) and they want to sell the best product possible. The quicker it’s frozen, the smaller the ice crystals, therefore, significantly less water loss. There will still be some and some people notice it more than others.
There is always some drop in quality (NOT freshnes, but overall quality texture-wise) with any frozen meat.
So, it depends upon how noticeable the texture difference is to each person as to how much effort will be spent to ensure fresh rather than frozen.
There is a memorable incident which sticks out in my mind from a number of years ago. I was eating at a new Chinese restaurant in Philly and I ordered the Teriyaki glazed Salmon. It was so delicious that I came back a few weeks later and ordered the same.
But this time it was absolutely horrible. Stiff, dry, tough and it just tasted awful. I sent it back and ordered something safer instead. (Ordering seafood in an unfamiliar restaurant is always a crapshoot to begin with).
When I asked the waiter if they had hired a different cook in the interim, he said no. But I was curious about why it was so terrible this time and so fantastic before. He then confessed that this time it had been frozen.
So, freezing does matter to one degree or another. And my guess is that this particular fish had been frozen in the restaurants regular freezer (rather than flash frozen from a commercial distributor) because they over ordered and didn’t want to throw out good product. And maybe other diners were fine with it. I wasn’t.