I seal a lot of meat in food saver bags. This really helps prevent "freezer burn". Sometimes I will use plastic wrap and then zip loc bags, for small amounts of meat found on sale, or leftovers. We use old fashioned butcher paper when we are processing a lot of meat at once. With butcher paper the meat is always wrapped twice.
Some things to remember are that you should get as much air as possible out of the package before freezing. Quick freeze the meat, dont' stack several packages on top of each other until they are all frozen solid. Make sure your freezer temps stay constant. Even a few degrees of variation will effect the long term quality of your frozen product. Be careful in moving frozen products, even a pin hole in the packaging will cause deteriation.
I have kept meat frozen, properly wraped for up to two years. This is in a chest freezer. The freezer above your kitchen refridgerator is not cold enough to keep meat longer than a few months. The temp changes in a freezer compartment above your fridg will also effect the long term storage life of frozen foods.
These aren't sceintific rules, just what I have learned from experience.