I freeze everything in water using quart zip lock bags. Simply put your breasts or whatever else you have, in a bowl or sink full of water. Lable your ziplock as to what it is and the date with a Sharpie. Submerge the bag in the water and slide a portion into it, squeeze the excess water and any air bubbles out of the bag and ZIP CLOSED UNDER THE WATER. When you remove the bag it "shrinks" and forms a liquid seal around the meat. Dry it off on a towel and freeze. I just pulled a piece of venison backstrap out of the freezer recently that was taken in 2006. All I can say is that 2006 was a good year.
As good, if not better, than the day I froze it. Freezer burn is caused by air reaching the food. I have one of those pricey vacuum sealer machines and found that it was a waste of money. The bags break/rip in the freezer if you start digging around looking for something. If you freeze something in water, it doesn't matter, the bag can rip off and the food is still protected. You can get fancy and get a cardboard lid from a shoebox and place the unfrozen bags into it prior to putting them in the freezer. They conform to the shape of the box and when they freeze they take on the shape of the lid (squares) and then you can stack them to make more room. I'm getting ready to defrost some goose breasts that were frozen in 2008. Not a problem. Oh, I have an old L.L. Bean Wild Game Cookbook and it discusses ageing meat. You can hang it for a week or two, or FREEZE it for a year. Frozen meat, in the absence of air, while slowly "age" and become tender over time. Cold slows enzymatic action, but does not stop it. Try it, you will not be disappointed.