I make a dozen containers of venison chile at a time and freeze. Quick meals that last months. Meat from arms and blades also goes into my grind. I make 5-6 plates of spaghetti at a time and freeze. I boil frozen hocks and necks and use the meat for soups and freeze many containers of those also. The only pure meat cuts I freeze whole are loins, sirloin tips, rounds, and rumps. Even a lot of this meat ends up in the freezer as I like to cut it up in bite size pieces, marinate overnight in various mixtures, then roast in large pans with similar size chunks, also breaded and oiled, of carrots, potatoes, parsnip, kohlrabi, squash, etc. And what I don't eat fresh out of the oven gets frozen also. Guess you can tell I don't like to spend a lot of time cooking!
