I read from one of Aajonus book's that freezing meat causes the e.coli in meat to flourish...
As with much of what Aajonus says, this statement is stretching reality just a teensy weentsy bit. A more accurate statement would be that freezing meat (or any food for that matter) doesn't kill E.coli or most other bacteria - just slows down their activity significantly. When you thaw the food the bacteria will become active again.
Most E.coli likes a neutral or slightly alkaline environment to grow and multiply. It is all over almost everything around us, but is killed by the acidic environment in our digestive tracts. There is, however, a mutant strain of E.coli that is adapted to the acidic environment and therefore isn't killed when we consume it. This acid resistant strain, E. coli 0157:H7, comes from feeding grass eating animals like beef, grains in the feed lot in an effort to fatten them up quickly for more profit. The unnatural grains cause the animial's normally alkaline digestive system to become acidic and over time E.coli (which are always present) adapt to this unnatural environment as well, and then become dangerous to humans.
If you are truly eating grass-fed and finished animals the probability of encountering the acid resistant variety of e.coli would be extremely rare. I've been eating frozen and thawed, raw grass fed/finished meats for well over 3 years now and have had no problems at all.
E. Coli: Livestock fed corn silage and animal byproducts are more likely to carry E. coli 0157:H7 than other livestock, such as grass-fed livestock.
Ref: Herriott, D.E., D.D. Hancock, et al. (1998) Journal of Food Protection 61(7):802-7. The gastric juices in the human stomach destroy 99.99% of the normal type of E. coli found in grass-fed livestock. A high percentage of the acid resistant E. coli from grain-fed livestock will survive the same acid bath in the human stomach and can cause major health problems.
Ref: Diez-Gonzalez, F., T.R. Callaway, et al. (1998) Science 281(5383): 1666-8. 
