My personal experience, fresh is always better than frozen. Think about it, freezing is going to cause some damage to the meat at a cellular level. The cells that make up the piece of meat are mostly water, and when frozen, the water will expand, rupturing cell walls and such. I'm not saying that it's hugely noticeable, but it is noticeable. Freezing again after thawing is probably going to reduce the quality some more, but again, with the final cooked product, we won't realistically find a huge difference on what we have on our plate.