Having meat in a cryovac bag is a huge advantage. That is why many restaurants receive their meat this way. The deterioration in the surface quality of meat is caused by the exposure to oxygen. By sucking out the oxygen from the cryovac packaging it slows down the process. The lack of oxygen can initially make the meat appear darker in colour and may produce a distinct scent. Rest assured this is completely normal.
Meat Preparation
The proper preparation for vacuum sealed meat is simple. Open the vacuum sealed bag, wash the meat in fresh water, and let the meat air for 5 min. Once this happens the meat will reach its full bloom and will restore a beautiful colour, texture and tenderness.
How does the vacuum sealer work?
These non-chamber style vacuum sealers have both a seal bar and a vacuum channel. The vacuum channel pulls the air out of the bag. Once all air has been removed, the seal bar, which heats up, will slightly melt and seal the edge of the bag closed.
How long will meat last? (ALWAYS FOLLOW THE USE BY DATES)
Fresh Meat:
To maximize product life, store fresh meat in the freezer. Fresh meat should maintain its freshness for 2-3 years. Under refrigeration alone, fresh meat should last 2-4 weeks.
Ground/processed meat:
To maximize product life, store ground meat in the freezer. If vacuum sealed properly, this product should last for up to 1 year. If refrigerated, ground meat should last for 1-2 weeks.