If you are going to freeze gobs of stuff I would invest in a vacuum-sealer system and repackage the meat items you buy. The less air, the less freezer burn, the longer you can store it. Reminder: be sure to track how long your meats have been in storage. If someone has info on this please feel free to elaborate. I know there are some kind of rules.

Remember to keep the freezer as full as possible. This helps the efficiency. Place jugs of water in the bottom if you need to fill available space. The key is cut down on free-air space. Storage density....

My two or three cents...