I can skin one, butcher, and get into the freezer in less than 2 hours. BUT, I'm not cutting anyting into steaks or grinding. I do remove most silverskin. I double-wrap in plastic, then once in heavy duty foil.

When it comes time to eat steaks, I'll thaw a couple days in advance and then slice into steaks. Many times I roast whole pieces on the grill, then slice to eat. Larger pieces keep better in the freezer too.