Doesn’t really matter, but what does matter is to not store fat to long in the freezer, it will start to rancid much faster than meat in the freezer. Buy that good hard fat to use soon after purchase. Either make sausage with it or grind and mix with ground lean meat then freeze. The fat keeps much better once processed with salt, spices and meat than it does by itself flavor wise.So another question is what to do with the fat? Pre-grind and package in small packs and feeze? Just package in smaller packs until freeze and freeze?