My solution is to vacuum seal it! Of course, thanks to my dear hubby, I do it a little differently than some might. I first make a few "Food Saver" bags that are the correct size. This took some figuring out when we first started sealing things. Then, I take the tube of beef and portion out 1-pound portions using my food scale. I then take a permanent marker and put the date of freezing and the weight on each package (post-vacuuming, of course).
Here is what the meat looks like immediately after vacuum sealing. This doesn't freeze quickly. It also doesn't thaw quickly or evenly. Not good.
I do usually have a little left over at the end because it's not usually exactly 10 pounds in each tube, so I just save the last packet and put whatever amount is left in that one. So, I'll have 9 packets of 1 pound each and 1 of 1 pound and "x" ounces. Sometimes it ends up being only 14 ounces in the last one. It just depends on each tube of ground beef.