A good butcher should be quite capable of packaging each and every piece correctly for long term freezing. You need a deep freeze, a dedicated freezer for long term storage, one which is capable of maintaining 0 degrees F indefinitely. The freezer compartment in a refrigerator is NOT a deep freeze and is suitable for up to several months. For longer than a couple of months, then only a deep freeze will do. A deep freeze can hold meat frozen for years. Yes, years. Look at glaciers, a perfect deep freeze. Animals have died and been frozen in ice for many years and while NOT edible such as we know it from a supermarket, could very well have been cooked and eaten. The best way is to vacuum seal each piece. The less air the better which is why vacuum sealing is ideal. I have a vacuum sealer which sucks the air out and then heat seals the plastic. If you get one, get a GOOD vacuum sealer. The cheapies aren't worth the effort and just do NOT work as well as simple plastic wrap. I have pieces of meat vacuum sealed in this manner in my deep freeze, some of which have been there for years and still look and taste as good as the others I had that I ate and did not seal and freeze. I buy when on sale and then in quantity and freeze most. I rotate out he older pieces first. I tag each piece I freeze with the date so I know which is oldest. I do not have the advantage of such a large quantity as you have. For me, at my local meat market, beef runs an average of about $7/#, which means you have about $10K worth, about. I sure hope you can find enough freezer room for it all! For me, the right amount is where my deep freeze is not quite full with the freezer compartment in my refrigerator completely full, but it usually floats about half and half because of the time between sales and what my budget can afford... I run through from 1 to 2 pounds per week cooking for myself.