After dealing with enough freezer burned meat, I decided that pressure canning was the way to go.
For me it also frees up freezer space for other items that most people don’t think of freezing and you can’t can, such as nuts, spices, brown rice, and other grains, and some veggies that freeze better than they can, which IMO, is most of them.
Everything in my freezer is vacuum sealed (Food saver). Keeps it at least five times longer than regular grocery or butcher wrap. Also flattens the food, somewhat.
I have frozen heavy cream, half and half, butter and sour cream, in my chest freezer.