When wrapping beef round steak or roasts for the freezer, choose a moisture-proof, vapor-proof wrap designed to seal out air and lock in moisture.
Freezer wrap, aluminum freezer foils and certain types of plastic bags work well because they are pliable and may be molded to the beef cut. Since freezing preserves the state of the beef at the time it is frozen it should be placed in the freezer as soon as possible after purchasing.
Wrap the meat tightly, separating individual pieces with a double thickness of freezer wrap for easy separation. Label with date, cut and number of servings for easy identification.
To maintain the high quality of beef, freeze at 0 degrees or colder and use within six to 12 months.