The TipNut weblog offers an illustrated guide to wrapping meat in freezer paper for an airtight seal. It's not hard to learn, as the major trick is folding and re-folding the creases to push out the air, along with keeping the fold tight while you tape it off. Once you've mastered the "drugstore wrap," you'll get better-quality reheats and a lot less guilt at freezer-cleaning time, as you end up tossing fewer arctic-frosted cuts. For another savvy freezing technique, try portioning ground meat with a chopstick.