I put mine away in 1.5lb lots in quart zip lock bags , the ones with a two , three layer zipper , run about two inches of water in ziplock with meat , fold to remove air and seal , then wrap it tightly in Saran Wrap . About a dozen layers cross crossing . I have found the water sealed in with meat stops freezer burn
Then when I want to thaw it , I run hot faucet water over it and remove Saran wrap .
Then toss it in sink if hot tap water and let it thaw , takes about 45 minutes or so . If it’s cut meat , I beat it with a hammer , season it and fry it .
Never an issue with quality of meat or freezer burn .
Kenneth
