I leave my quarters with the bone in and freeze them until I'm ready to cook. It saves me a lot of work at the time, and the fat and silverskin protect the meat from freezer burn. No need for vacuum sealers when it's still wrapped in nature's bag.

When I'm ready to cook one, I put it in a cooler with salt water for a few days. That gets the blood out and "ages" the meat while it thaws.