Most folks wouldn't freeze volume chicken.
Many comp cooks like their pork as fresh as possible,although I know an awful lot that buy cases of good butts and ribs to eat,vend,cater after freezing.
Like cal says on packers.Eddy used to like to age his fresh packers for six weeks plus and then even fly them to comps.
The feeling seems to always prefer good frozen packers ,as lesser quality fresh.
Do as Smokin' always says and see if it makes a difference to your taste.
I sure have seen an awful lot of thawed packers take Grand at really big contests.
I've seen a lot of great packers come out of good freezers after well over a year.
There might be some difference in how thawed ribs cook ,to really attentive cooks.Doesn't always mean they eat different.