I Butcher em with as few cuts possible and don’t trim them at all. Triple wrap each muscle group (2 plastic wrap with as much air removed as possible, then butcher paper) with trim sides out so that if something gets freezer burned it’ll be the stuff I’d intended to trim anyway.
Trim, flank steaks, and shoulders go to local butcher to be ground and made into brats which I grill during the summer.
Tongue & shanks are frozen until I have enough to serve a bunch of guys and, along with backstraps, I bring those to “hunting guy gatherings” of various sorts that take place during the summer, or save them for a holiday (serving oso bucco to family Christmas day this year).
Heart, neck roast, and tenderloins are eaten fresh never frozen.
