I use glass mason jars in the freezer, and the only time one broke was when I dropped it!
you could always wrap your meats (and things that don't fit in a jar well) in paper, and then in plastic, so that the plastic does not touch your food.

Glass is fine in the freezer, but make sure to leave enough room for the food to expand. That's the mistake a lot of people make -- they fill the container and then the food expands breaks the glass to have enough room.

Wax paper is a good thing to wrap anything in because it does not leech like plastic.

my coworker found these awesome storage containers made out of stainless steel and had lock down lids. I don't know where she go them though.

I also use glass mason jars to freeze stuff. I put pesto in half-pint jars and have never had a problem. As has been mentioned, remember to leave a little room at the top of the jar for the food to expand when it freezes, so the glass doesn't break.

My objection to glass jars is mostly the space they take up since they are round. I have some ideas for a type of thin glass square container that is tapered slightlly for easy food removal. Probably of corelle glass because it's thin and tough. The lid would be a glass lid with a small valve, probably rubber that would allow you to forcefully suction the air out with a small hand pump. the lid would be stuck on like a canned jar of food is held down by vacuum. it would need a rubber seal of some kind. Sucking the air out would help preserve the food too. Even if it worked, it would be expensive to produce and I don't think Americans would be ready to buy it. Anyway, I'm not a business person. Feel free to steal my idea!

Jars do seem to break more easily in the freezer. Glass is a supercooled liquid, so the colder it is, the less flexible it is. That probably contributes some to easy breakage.

Just a question about bamboo...I love the stuff, and have several cutting boards made from it. It's light, durable, and is a crop that replenishes easily. But...what do "they" use to bond together the layers (strips) of bamboo? Most bamboo products are laminated, which means that between every natural layer, there is a layer of glue (of unknown composition). This makes me a bit afraid of using it extensively for food. Any thoughts?