ELK, I agree, everybody has their own techniques, and if it works, great! I was given some game meat by somebody that packaged it in zip locks and it was badly freezer, which is why I asked about it holding up.
We usually have a person taking the meat off the bone, handing it to the next guy that is working on cleaning silver skin and so on, then we have a person set up for grinding, and the ladies are usually back packaging and labeling the packages and getting them in the freezer. Normally we are working on one moose at a time, or half a dozen or so caribou, but once you get a system down, the job gets done faster.

We net around 150 salmon every year, and use a vacuum sealer to package those fish. Just a suggestion, but with some trial and error this is what we' ve found to work best. When we are packaging the salmon whole, we will wrap in saran wrap material twice and put the fish in the freezer over night. The next day we will vacuum seal the fish once they have been frozen. When we used to vacuum seal the fish right away, we had a problem with moisture getting into the vacuum sealer and eventually frying it. We started wrapping a paper towel around the tail of the fish and sealing it that way, but found it much easier to wrap and freeze the fish, then seal it the next day. Works great so far.

This elk I got last month was a chore. Boned out in the field and I took it home to a little kitchen and butchered it by myself. Took a day and a half. Makes you appreciate those extra hands!