Store And Cook vs. Cook And Store

Since I store meat (chicken, pork, etc…) for several days before consumption, I wonder if it is better to first store in the fridge and then cook, or cook (roast, stew) and then store.

And how about freezing when it comes to longer periods? is it preferable to freeze meat AFTER cooking?

…And by “better” I mean health, nutrition and taste-wise.

Based on my experience:
Freeze meat before cooking; thaw in the refrigerator. Do not keep in the refrigerator for more than a few days before cooking.

After cooking, meat is safe for a few more days, perhaps even two weeks if properly wrapped. I don’t care for cooked, then frozen meat, but there’s nothing wrong with it.

http://www.laurushealth.com/healthyliving/Apr01NutritionMeat.htm