As for freezing, I usually cut each BS in half making 2 packages. As others have said, I trim off any skin, fat or silver tissue. Wrap tightly in plastic wrap then with white paper. Idea is to be air tight to preserve & avoid freezer burn.
Chicken fried BS is very good but my favorite is making BS "filet mignons" for the grill. Semi-thaw out a BS. Sprinkle it down all over with fajita seasoning (or your favorite dry rub). Wrap a ring of thick-sliced bacon around the BS, skewer it in place & slice it off the width of the bacon. Repeat until it is all cut up. Now sprinkle again on all sides with your dry seasoning - including the bacon. Let the rub marinade the meat in the fridge for at least an hour but even over night is ok . Grill to your liking. Awesome!