re: Freezing Meat

Roasts I wrap in freezer paper and put in the freezer. Usually take 2 wrapped roasts and put them in a gallon ziploc after just for a little added protection. Backstrap and tenderloins gets vacuum sealed, though before we had a vacuum sealer we just wrapped it in freezer paper. Sausage comes vacuum sealed from wherever we bring it to get made, and ground meat gets weighed out in 2 lb increments and vacuum sealed. Fish filets I put in quart ziplocs fill with water and freeze.