i was just wondering if there were any special things you had to do before freezing cooked meat or chicken so it doesnt freezer burn etc. And how long would it keep if i just refigerated it?

Oh and if i buy a huge amount of ground frozen meat and i only want to use a part of it at once, how do i get the piece off? because i was always told that you shouldnt defrost the whole thing and then freeze it again because its bad for the meat?

does anyone know any sites or resources that give info about any of this??

thanks!