I use saran wrap + freezer paper.
My opinion though is that it has more to do with the number of times the door is opened (air exchange) than with packaging technique.
we have a dedicated meat freezer (15 cu-ft) that usually has 500+ pounds of boneless meat in it - and nothing else. It only gets opened to grab a package.
I've had meat 3-4YO that was no different than 4 months old.
oh, and auto defrost is poison (for the same reasons).
YMMV.
