I cube it in 1" to 2" cubes (can also be done with ground meats - I suggest course grind if you grind your own, have a locker or a fresh meat counter in the local grocery), brown and cook it, pack it in pint jars, and pressure can. My cooking always includes salt, pepper, onion, carrots and celery. I avoid garlic, even though I love it, because it does not always fit in the final recipe. If I use garlic I label the jars. Follow pressure canning instructions, but a basic is to add more salt and can at 10# pressure for 70 minutes.
Canning meat gives it a different flavor than any other cooking method, tenderizes the toughest cuts (hint for saving money), requires zero electricity for storage, and if done during cold seasons the heat of canning warms the house. While you wife may like the smell of potpouri (dried flowers in a fancy bowl) around the house, there is nothing like the smell of large quantities of cooking meet
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