Freezing meat - whole or in pieces?
Busy time of year for us chefs so not really got time to do any research. Personally I don't think quality will be noticeable between big or small. Best way for freezing is always to vacuum to avoid freezer burn. 

If you wrap it up tight with a good few layers of cling film you should get a near vacuum result (as close as you will get without it) 

The best way of clingfilm-ing something like fillet steak is the sausage method (sorry I don't know the technical term if there even is one)


Lay 5 layers of cling film flat on work surface.
Lay fillet towards the front.
Pull cling film tight over the top and then roll fillet till all the way over so all the cling film is now rolled round it. 
Grab both ends and start rolling on surface so that you are tightening up those two 'handles' until you can't do it any tighter. Then tie the 'handles' in knots.
Pierce one whole through the cling film allowing all the trapped air to get out then wrap in a few more layers of cling film.


Hope that all made sense hard without pictures. Its far from ideal but I can't see any better way for you.