[kevkrom]

I agree that beef does freeze well, but all the better so if, after you wrap it properly, you place it in the coldest part of your refrigerator to get the temperature as low as possible before sticking it in the freezer. (This is true for anything you freeze, actually.)

The closer it is to the freezing point before you put it into freezing temperatures, the fewer ice crystals will form inside the product. Ice crystals cause problems because they tear/puncture cell membranes, which gives frozen items "freezer burn".

Removing air is also a good idea -- if you can vacuum seal it instead of just plastic wrapping, all the better.

[leaning conservative]

I’m a maniac about using meat immediately or wrapping it well & freezing immediately. Plus it is so nice when I come home from school tired & I can just pull something from the freezer.
I take the meat & roll it up in saran wrap (the rolling takes the air out nicely) & then I wrap that tightly in foil & then put the wrapped meat in a gallon freezer bag that is labeled.

Now I am getting hungry.

[Pharmboy]

We have been using a vacuum sealer for 3 years now and it has preserved the taste and texture better than just a wrap. With bacon, I can re-vacuum it 4 times and the bacon maintains it red color. And thanks for the tip on getting your food cold before freezing.