I have most always bought sides of beef the butcher had frozen for me and have used meat that had been wrapped properly in butcher paper and kept close to 0* sometimes for over a year with never a problem, same with fish I have cleaned and frozen in salt water. If it is sealed and frozen, it does not age much in the bottom of my freezer.
I did pick up a brisket "fresh" from a local grocery not long ago and opened it up after two days in the fridge to smoke that I sealed it back up with saran wrap and took it back to them. It must have sat out somewhere way too long, yuck nasty smell as soon as I punctured the vacuum wrap. No mistake, it was bad.
We tried some "Aged Steaks" from a new Homeland recently, supposedly kept 37 or so degrees and slow dried for several weeks. Definitely not worth the extra money. I can over cook our steaks to make them dry like that.
Sure fresh might be a little better, especially chicken, but in most cases we can never tell after it is cooked or smoked. Most of what we eat that we smoke is re-frozen and thawed out in the microwave. Guess we might just be used to it, but it seems better in most cases to me. I tasted some ice that was several thousands of years old one time, could not tell the difference in that either.
My opinion, if you find a good sale, take advantage of it.