I worked at a frozen foods factory/manufacturer/whatever several years back. They had a massive drive-in freezer that we took the prepared food into immediately after cooking. It was set at -40°* and had large fans keeping the air moving.
It was so cold, that if you had any humidity/water in your clothes, they would freeze in less than a minute. You needed good, thick soled shoes. Not only was it rough on the feet being that cold, but the water you usually ended up walking through would get tracked in and freeze your feet to the floor, if you weren't walking, so it would damage shoes.
Anyway, these freezers are designed to flash freeze the food, as in getting it frozen to the center in minutes, not hours like your fridge/freezer combo.
Well, quite simply, your home freezer is not designed to freeze foods, it's designed to keep frozen foods cold.
When you put unfrozen foods in your freezer, it takes hours to freeze them fully. During this lengthy time, ice crystals form between the fibers of your meat and actually "break" the fibers and force the nutritious juices right out of your meats.
So, when you thaw out your meats, you'll actually see all the juices that have been forced out of them, and then you’ll end up throwing that out or washing it down the drain!
In contrast, when you flash freeze meats, they are frozen so quickly that the ice crystals don't form between the fibers of your meats. When you thaw out flash frozen meats, you will keep all of the nutrients and juices inside the meat, instead of down the drain!
If you can find a freezer that'll freeze a meal in just a few minutes, then you are onto something. There's a lot of articles around that I found on how to "flash freeze" certain items in your regular freezer, but I haven't tested them, so I don't know how well they work, if at all.
Your freezer likely won't get to 0°F, though, which is what the USDA recommends for indefinite storage of foods.
The USDA recommends 0°F (-18°C) for indefinite storage of foods. You'll be lucky to figure out if your fridge is set correctly, unless you have a thermometer or you have a digital display. I have looked at a variety of brands and models, but none in the US seem to say what their temperature range is.
Well, according to the U.S. Department of Agriculture, any food stored at exactly 0°F is safe to eat indefinitely. So you can store your meat for as long as you like, as long as it stays at that temperature. The reasoning behind this, according to the USDA, is that keeping food frozen "prevents the growth of microorganisms that cause both food spoilage and foodborne illness."
The US tends to have dial of 1-5, 1-7, or 1-10 and 1 could be the warmest or coldest setting, depending on brand. Helpful, isn't it? the newer or more expensive model have digital displays, so that's a step in the correct direction.
Apparently the UK/EU has an actual standardized system for this: https://www.bosch-home.fr/nos-astuces/nos-conseils/froid/congeler-mes-aliments-dans-mon-congelateur
As an aside, yes, there's a good reason for some restaurants and other food prep businesses to have walk-in freezer at -40°.
* The Celsius and Fahrenheit scales meet at -40°, so it doesn't matter which you label it, since it's the same.