phaeton wrote:
> Typically, my wrapping is going to be an airtight plastic container
> such as rubbermaid or tupperware.
>

Free tip for the season: Freeze each pound flat - smoosh it to
completely fill a gallon Ziplock freezer bag in a thin, even layer. It
will thaw in minutes (sealed, dunked in cold water, or laid flat on an
aluminum cookie sheet). Additionally, smooshing the meat out to fill
the bag without letting in any additional air makes it more impervious
to freezer burn.

Also, you can just break off enough of the flat layer for one portion
or one burger, if you want, without thawing the whole thing.

N.