I use a good quality vacuum pack machine, with special vacuum bags which have special channels which eliminate air pockets from around your food.
And creates an effective barrier to oxygen, moisture and freezer burn.
And i get best results if i chill my meat before i vac pack it.
Vacuum pack is the answer. TIP: If vacuum packing something a bit gooey like mince or liver it is best to open freeze it on a tray first - this stops the vacuum pressure sucking blood from the meat into the bag.
Buy a vacuum packing machine and an assortment of bags. Weschenfelder are local to me (7 miles anyway). I bought a machine from them maybe five years ago and it was about £150. It wasn't the base model, one step up. not the same but similar to the one shown. The base model was about £100. They are good people to deal with. I've no financial connection with them, apart from being a customer.