I do the same thing with ground beef as one of the pps...I separate into 1lb portions...I don't measure, I just look at the total for the package...mine are usually 4.5 lbs so I separate into 4 piles. I put each portion on a quart size freezer bag and squish it so that it fills the entirety of the bag and is flat. The I squeeze as much air out as possible and seal. I place the bags on top of boxes or in a square pan until frozen then put all of the bags into a gallon sized bag. They're easy to store that way either upright or laid flat.
For steaks like London Broil...if they're too big for 3 of us I'll cut them in half. Then each steak goes into a quart or gallon sized bag (depending on which it will fit best...AND I pour in a marinade. Sometimes it's steak sauce and a little worcestershire, sometimes italian dressing, sometimes a concoction of whatever I have on hand...LOL. Then the night before I want to use it I put it in the fridge and it's ready to go on the grill when I come home the next night!
Pork chops I wrap in plastic wrap individually and freeze all together in a bag. Or sometimes I do them like the steak and marinade 4 together in 1 bag...freezing flat, of course!
And I'm thrilled that my BJs sells Perdue chicken breasts now vacuum sealed in sets of two...with about 10 sets in the package. So I just bring home the package and throw the whole thing in the freezer! But I can take out 2 at a time to defrost so no waste.