Removing membranes and silverskin before freezing is important, IMO.
I used to remove all the silverskin as well, then I read somewhere that it actually helps prevent freezer burn. Now I leave it on. I haven't noticed any difference in either the flavor or tenderness of the meat when I leave it on and it does seem to protect from freezer burn. It makes the butchering process go much quicker when not trimming every piece of connective tissue, too. I do trim all the fat and am religious about not letting hair get in the meat.
I always let it age for a few days as well, to get past the rigor stage.
Just my experience, YMMV.
