If you’re going to freeze ground beef, or other things, you want to have as little air as possible touching the meat. (Note: It does not affect the safety of the food, just the quality.) The vacuum sealer things help out with this, of course, and I bought one a few years back when I was cooking for more folks. I use it much less often these days but since the initial investment is made, it’s worthwhile to keep using it.
One trick I’ve learned with things like raw ground meat is that a flatter bag is easier to store AND much faster to thaw. When I have raw ground meat to freeze, I seal the bag with enough room to press the meat flat. It really is much easier to store that way and if you’re in a hurry, you can throw a thin package of meat into a sink of cold water and it thaws out quite quickly.
If you don’t have a vacuum sealer, you can follow the same general principle. Put the raw meat into a freezer bag and press out as much air as possible before/while sealing. Then flatten the bag out.