Butchering/Storing a Cow advice

I don't buy beef from the store anymore. I get a side of grassfed beef 2-3 times per year. I can't go back to the waterlogged beef they sell in stores now.
My butcher double wraps in butcher paper and flash freezes. I usually get any roasts/brisket/steaks and the rest in ground meat and stew meat.
I wish I had the room, I would buy one from her but I just picked up a side a month ago.

I do this, my old LSU roommate runs fancy Angus in SW LA. Find out who is doing the butchering, the place will usually have a set list of standard cuts on a checklist or form. You can tick off how much you want as ground, whether you want the oxtails and shanks, what cuts of roasts, etc. I prefer vac sealed in plastic with labels.....some places still use freezer paper and write on the outsides. Plastic keeps freezer burn away much longer.

Chest freezers are cheaper to buy and to operate. Get one with internal bins, and you can organize by cut....ie, one bin for ground beef, another for steaks, another for roasts.

It is a whole lot of beef at once....but it’s nice to trade beef for fish or shrimp with the neighbors.