Here is a bit of info that a person may or may not know. If freezing meats, fish etc.. for longer then 2 to 3 months, you should use a non frost-free freezer. Frost free freezers cause freezer burn in a short amount of time. Normal frost free freezers temps run from -5* to around 10*. When the freezer goes through its automatic defrost cycle to keep it frost free, the temps can rise to right at freezing 32* or above freezing. These temps above freezing can last for 25 to 30 minutes. Most refrigerators/freezers do this 2 times a day depending the model. This causes ice crystals to form in the packaging etc. If you ever took out ice cream that you may have had for a few weeks and when you opened it up you saw a ring around the ice cream and carton and it looked like it melted and refroze, this is caused by the defrost cycle.
In a non frost free freezer such as a chest type, the temps stays stable. The temp will hold well below freezing with very little change. I have heard of many people keeping meat for 1 to 2 years in this type freezer with no freezer burn, and the meat still tastes fresh when packaged right. So if you are a hunter or fisherman or just buy large amounts of meat then you might try a non frost free type freezer. They have them in upright and chest type. Even though you have to manually defrost these types, the new models don't require doing it very often. At my house meat doesn't last long enough to go bad! LOL Hope this info helps
Tim