Of course you can freeze meat. If it would be unsafe, your local supermarked wouldn't be allowed to sell it.
What you have to keep in mind when freezing your own meat:
Storage time is limited, for guidelines see here or here.
Freezing does nor remove bacteria, mold and other "nasties", but stops them from multiplying. Rule of thumb: What's on the meat when it goes into the freezer comes out again. So follow the usual safety procedures for raw meat before and after freezing.
As the subject of fat going rancid has come up several times in comments: That's one of the reasons the recommended freezing time for bacon is 1-2 months only, for game meat up to 8-12 months. Rule of thumb: The fattier the shorter.