Two things:
1. If you have a frost free freezer, then that is part of the problem. It sucks the moisture out of the freezer contents contributing to premature freezer burn. I never would buy a frost free freezer.
2. Yes, freezing technically bursts the individual muscles cells of the meat. But it is likely the ground chuck or whatever you're getting at the supermarket was previously frozen anyway, so you re-freezing it probably isn't contributing to the problem (but since the cells are "burst" the frost free freezer can still suck moisture out of your baggies. I don't know about you, but my foodsaver bags lose their vacuum on a regular basis.
3. I grind my own chuck, save it in 1-2lb packages using the Foodsaver. I put a double seal on each bag just to ensure the vacuum lasts. Meat over a year old still tastes great.
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