I personally vacuum pack mine with a food saver, however, for short freezing jobs, I just buy the Reynolds Wrap Butcher paper. You can get it in the same section of the supermarket as the saran wrap and foil.
I wrap tightly in several layers of saran wrap. Then wrap tightly again in the freezer paper that is plastic coated on one side. I get it at Albertsons. Wrapped like this it's good for years. I even think it keeps better this way than when I used to use a food saver.
There's no better way than that mentioned by SDHNTER, foodsaver included. Found a chunk of elk backstrap from 2001 in the back of the freezer last week. It looked and tasted like the 07 elk. No kidding.
saran wrap is cheaper than vacuum packing and close to as good. Just squeeze all air out.Saran wrap and newspaper or butcher paper is better than vacuum pack unless you wrap vacuum bags in newspaper as well. Light affects meat somehow. Just like beer I guess.