This depends on how the meat is frozen. Frozen meat can be more fresh in texture than chilled meat when flash frozen and dethawed immediately before use. The process of slowly freezing food alters the chemical structure, while flash freezing maintains this structure and subsequently the mouth feel and flavor of fresh meat/produce.
I'd have to agree with you. Having read the entirety of LYAH as an introduction to Haskell and functional programming, I felt introduced to a-lot of functional concepts and Haskell syntax. That's unfortunately it. With the absence of practice problems, nothing really stuck, and I'm nowhere near prepared to create a project myself.
Overall, it's not a waste of time, but I'm sure there are more stimulating Haskell books out there that'll better lead you to think in a functional way.