There are two main advantages to truly fresh meat that I can see:

1) I don't have to waste time defrosting it before I cook it;

2) I can freeze it in the form that is convenient to me. If I buy frozen meat (ground or slab) and defrost it (and then cut/grind/reform), I was told that I can't refreeze it because it is a health hazard.

However, I looked up the 'fresh, never frozen' quote and see that it is a quote from Wendy's.

But you also have to keep in mind that beef is usually aged from 7 to 14 to 21 days, depending on the quality and the temperature at which it hangs/ages. If meat is butchered in Kansas on Monday, transported at 34F by truck for three days, and delivered for use within three days or so, it will still qualify as 'fresh'.

But when it comes to advertising, all bets are off. Advertising tends to work best with the ignorant and the gullible. If you want a flesh and blood example, I will send you my brother.

Sue