I personally don't use this method for freezing my meats (I'll get around to posting how I do it later), but I am a fan of options. This method of meat wrapping is also known as "The Drug Store Wrap". Again, useful information I retrieved from Tipnut.com.
To make a good, air tight package that will protect the meat, make sure to use good quality freezer paper.
1. Place meat on paper. Tear off enough paper to go about one and a half times around meat, put shiny side next to meat (if using wax coated paper). Lay meat on center of paper and allow ample paper at sides.
2. Bring ends together. Start folding ends of paper together over center of meat. Turn edges over to make a fold about an inch deep. Run your fingers along fold to make a good crease.
3. Fold to meat. Keep turning paper over and crease each fold. The last fold should pull paper tight around meat. You want to get all the air out of package to prevent “freezer burn”.
4. Fold ends. Press paper down close to sides of meat. Press out all the air you can to make a tight package. Fold in each of the four corners of paper. This will make a point at each end.
5. Turn under ends. Turn pointed ends of paper under package. Then fold under about an inch at each end of package. You have made a tight package that will keep air out and moisture in . . . moisture-vapor-proof.
6. Seal and label. Seal with tape (you can use masking tape or freezer tape). Label each package with kind and amount of meat and date you put into your freezer. Now it’s ready to go into freezer.
Tips: Store wrapped items seam side down to protect seal. You can double wrap meat if the freezer paper you’re using isn’t the best quality (or use one layer aluminum foil or plastic wrap then cover with freezer paper).