We have eaten steaks, roasts and burger double wrapped in freezer paper 3+ years old and never had any trouble. The cured sausage like summer sausage, hotdogs, and hunter sticks seem to freezer burn more quickly so those do better when vacuum sealed, at least IME. So in our household we utilize both methods.
While I love my food saver, it seems a little like overkill for the bulk of our steaks/roasts/burger. We process deer, sheep, and mountain goat at home, but typically take moose and caribou, as well as anything we want made into cured sausages into our local game shop for processing. Cutting up steaks and roasts at home, wrapping in freezer paper is simple and you can have more than one person wrapping at once. A chamber sealer would allow us to vacuum seal more than one package at a time, but again I haven't had any issues with the freezer paper to justify the cost of a chamber sealer. The sausage products we get from the games shop (which are the items most prone to freezer burn) are vacuum sealed before we pick them up, and store quite well for several years.