I'm with Foamheart... temperature (Do you have a thermometer in your fridge? Might want to get one... notice the difference in temperature between the bottom shelf and the top shelf... WOWZA!), due dates and common sense.
Since we do buy in bulk and large sizes, I tend to break my purchases into servings enough for two. I wear out my vacuum sealer every time I go to Sam's/Costco. I write on each bag...
Date purchased and frozen
Days remaining = the difference between the top two numbers.
This is especially important information with raw bulk sausage because of the number of days it takes to completely process the sausage. I.E. buy the pork butt on day one, grind on day two or three, freeze on day three or four - sometimes this results in a "use right away" tag on the bag. Common sense comes into play - if the meat seems fresh enough, I'll put two days on the bag.
That's just how I've been doin' it.