The only way the day-frozen vs week-frozen would thaw faster is if the day-frozen wasn't actually frozen all the way through yet (very likely). If two identical chunks of meat were frozen all the way through, they would thaw at the same speed.

If meat has been frozen for a looooong time (and freezer burned), it would actually thaw faster, because is has less frozen moisture in it after the freezer burn has dehydrated it.