I use my freezers a lot. I have fridge freezer in the kitchen that has frozen vegetables, the ones that are needed in handfuls in recipes: peppers, celery, carrots, plus peas and sweetcorna sliced loaf (in use)bacon, sausages, bread rolls, etc etc. Small pots with excess food - veg and similar from meals where i cooked too much.
My big upright freezer in the utility room has all my batch cooked ready meals, meat bought in bulk from local farmers that sell Pasture for Life grade meat. Fish, which comes in kilo packs, from a local supplier, plus surplus crops from the garden. I then have a small 'seasona'l freezer in the garage for the abundance of crops I get rom the garden. Last year it contained 26lbs of rhubarb, 8 lbs of runner beans, 15lbs of blackberries, several large containers of stewed apples, etc etc. This usually doesn't get turned on until late September and gets switched off in February as stocks shrink and will fit in the other freezers.