Freezer-burn is just a fancy name for freeze-dried.
No one calls instant freeze-dried coffee “freezer burned coffee”. But that's exactly what it is.
Your freezer does two things: It can either freeze your food, locking in the moisture and nutrients – or it can freeze-dry your food. It's especially good for drying fruit and vegetables, which, once dehydrated and stored in a sealed pack, will keep for up to 25 years.
But that's not so great for your steak.
The bottom line is... any food that's exposed to the air in your freezer will eventually dry out. The moisture in the meat is simply transferred from your food to the coldest part of your freezer, which is usually the walls.
Freezer burn appears as greyish/brown spots on your frozen food.
So, when you're freezing food, make absolutely sure it's not exposed to the air. Because even a pinprick size hole in a freezer bag is enough to cause freezer burn.
Better still, invest in a vacuum sealer. They're inexpensive, easy to use and work well.