Most of it is common sense and there are multiple sites explaining best by etc etc.. Touch, smell and instinct are your best friends.
I totally clean out my freezer in by fall, eating every last bit....and start again.
You can freeze just about everything. My favorite is Chicken French....imagine saying ahhhh think I'll have Chicken French for lunch...and 10 minutes later...to die for.
Another tip...I cut lemons into wedges and freeze...so nice to always have on hand.
My wife is an organizer. I do the shopping and freezer wrapping but she organizes. We have a printed spreadsheet in the kitchen. What I bring home I wrap, date and then enter on the spreadsheet. We have two upright freezers. The "meat" freezer has 4 shelves - one for each quarter of the year. The food is rotated by date so we generally use within a 6-9 month period. But there is always room if I find a really good meat sale.
Generally, we look at the spreadsheet every couple of days and take out the oldest food for the next several meals. It is remarkably efficient. And very little meat gets bought at full price.
Freezer #1 paid for itself years ago. The new, second freezer is already pulling its weight in the food savings department. I bought 12 one pound packs of angus ground chuck this week at $3 off (half price). That's $36 savings right there.