I have almost 10 years of professional cooking experience. We have one saying that's paramount in the business..."when in doubt, throw it out".

With that said, you have two options: toss it all or cook some up and try it. Personally, I would try it first. The only thing that scares me is you had leaking packages, which indicates that some of your packages were not well sealed. However, if the majority of the meat was well wrapped---double wrapped in paper with plastic freezer bags, or vacuum sealed---you may be OK.

I suggest thawing in the microwave, not via the fridge or a water bath. You will know immediately before cooking---if it's bad---just by the smell. If you're going to eat anything, do it yourself. However, you're going to have to cook it thoroughly---well done all the way. Pseudomonas bacteria can grow at low temperature. 72 hours is a long time, but if your freezer was full it probably took longer than the aforementioned 24 hours to completely thaw. Probably more like 48 hours to thaw the stuff crammed in the back (upright) or bottom (chest) of the freezer. However, even with that estimate that corresponds to a minimum of 12 hours above 45 deg., and add at least another 6-10 to refreeze everything.

If you have any suspicions after you cook it---you'll know after the first bite---just toss the stuff into the garbage. If you toss it, I would suggest either taking it to the dump or placing it on the curb in the frozen state though. Dogs, cats and coons will destroy the cans to get to thawed meat.

In conclusion, I would taste test it first and if you're brave eat a small loin steak. Those cuts with the least fat may survive. The fatty cuts and the ground products will be those most susceptible to bacterial colonization, especially sausage products with added sugars (food for the bugs).

Good luck,

S&R