Today I'm going to show you how I package it so that I can easily grab what I need. It also is much easier to defrost when frozen in slightly smaller portions. You'll need saran wrap, gallon freezer bags, a straw, a sharpie, and preferably a kitchen scale.
Start by sectioning and weighing your meat into desired amounts. These are between 8 and 10 oz. each. Saran wrap each square individually.
Saran wrap each square individually.
Place wrapped sections into your freezer bags. Seal the freezer bag closed, leaving 1 inch on the corner open. Insert your straw. Suck the air out of the bag as much as possible. With light pressure on the straw, so the air doesn't escape, remove the straw, and seal the last inch of the bag.
You now have "vacuum packed" seals. Write the date and weight on your package and freeze.
You'll have no freezer burn and you can easily remove each block as needed.