The issue with freezer storage at home is most home freezers have a self defrost feature, that can cause increased rates of oxidative rancidity, and increased frost crystal formation. To improve the self life of frozen meat, vacuum package in a heavy vacuum bag, at least 2 mil thick, then freeze at quickly as possible, ensuring that plenty of air can move around the package as it freezes. Keep the freezer as cold as possible. Frozen meat will lose some moisture (purge) due to structural damage from the freezing process, but if done properly, the average person can not tell any difference.
22.5 WSM, very old, highly modded ECB, and never cook without my ET- 732