Good luck with your meat. I just want to offer a warning about keeping the air out of the meat packed in the freezer. If you feel like trying to cure some - and there are different techniques to try - you might/should avoid the problem of the fat going off.
If you have a couple of animals to deal with, making sausages out of some of the less appreciated cuts is a good way to use them. Making ham and salami sausages means that the meat (IMHO) has a better chance of keeping for a long (6+ months) time. Also, this adds to the range of foods you can make from the carcass.
A lot of what we do is learning to cope with gluts of food. This can be meat or fruit or vegetables. You learn to make apple juice in the Autumn, jam in the Summer, pickles in the late Autumn (the last green tomatoes, beans and onions) and so on. It's best to start with a note book and try several recipes until you see what works for you (both preparing and consuming). Then - next year - you have a couple of recipes that you have tried and you go from there.
Sorry if this is sounding like a saga.
NN