Sweet! That makes it easier. One thing you will have to remember to do if you only have a small freezer is rotate the meat around in there for a few days to make sure it all gets frozen and preferably have it cold as it goes in so your freezer doesn't work so hard. When we do a sheep/beast we will layer it with what we already have in there. Oh and make sure that with the gravy/chuck steak that they dice it for you otherwise it can be hard to tell what it is if you look at a frozen slab of meat and you don't want to use good cuts of meat in a stew accidentally.