You can freeze fatty meat longer than you think

A few years ago, 2004 or 05, I bought a variety of Wagyu beef cuts from Lobel's. They all came shrink-wrapped, frozen. I used most of them up over the years, but I still had one London Broil in teh freezer. I defrosted it last week and simply broiled it. It was among the most delicious steaks I ever had.

I think that keeping vacuum sealed beef in the freezer may slow down, but not stop, the aging process. Instead of slowly getting worse, this beef slowly got better over the years. Better than a London Broil I had from the same order a few years ago.

Or, it could be that steak B was a better steak to begin with, and thus would have tasted better than steak A even if you'd never frozen it.
I have found steaks of inconsistent quality even when they were cut from the same primal.

For the record, was the London Broil a flank steak, or a slice of top round? (I've seen both cuts labeled as "London Broil")

I was thinking that, too. "London Broil" is not a cut of meat; it is a dish. I've seen tri-tips sold as "London Broil" also.

You guys oughta ask the Lobel Brothers, who know a few things about beef. Frankly, it could be cut from the butt, but if its Wagyu London Broil, it's gonna be terrific.

You guys oughta ask the Lobel Brothers, who know a few things about beef. Frankly, it could be cut from the butt, but if its Wagyu London Broil, it's gonna be terrific.

Retailers, if I'm not mistaken. Lotsa liberty with beef cut names there.

You can freeze fatty meat longer than you think

Ask the guys that have eaten mastodon meat! They'll confirm it.