Packaging

What are the benefits of vacuum sealing our meats?

Traditionally, vacuum-sealed packaging has been used to keep cured meats like bacon and hot dogs fresh. Mid-Town Favorite Beef utilizes this type of packaging for the many benefits it brings to keeping meat fresh.

All of our meat packaging and refrigeration is designed to protect against exposure to oxygen and heat; which breeds the bacteria causing spoilage. Keeping meats chilled and wrapped in plastic only addresses half of the problem, as traditional plastic wraps allow oxygen to penetrate packaging. Implementing vacuum-sealed packaging essentially increases the meats shelf-life by removing most of the oxygen, inhibiting the growth of bacteria.

Vacuum-sealed packaging gives the end user the freedom to cook meats according to their own timetable. With the oxygen removed, the shelf-life of vacuum sealed red meat increases from a few days to at least two weeks.  Because of this extended time period spoilage is significantly decreased, meaning less items thrown away.  This also includes ground beef, which inherently needs to be used within a day or two of purchase, but now has a shelf-life nearly double the amount of time from the use of vacuum packaging.

Meat that has to be thrown out is a substantial loss of time, energy, and money. By increasing the products shelf-life, the urgency to freeze your meats right away to keep them from going bad is no longer a priority; however freezing is still an option if you’re looking to stock up.  Vacuum-sealed packaging compliments the freezing process as the lack of oxygen on the surface of the meat prevents freezer burn and eliminates the necessity to have additional packaging and preparation for storage.  Additionally vacuum-sealed meats not only keeps the oxygen out, but also keeps juices in minimizing the cross-contamination with other foods.

Visually, meats that have been vacuum-sealed will be noticeably different from those packaged in a conventional manner. Vacuum-sealed meats will have a darker hue as opposed to the bright red color that is representative with traditional packaging. What does this all mean?  The red color represents the beginning of the meats spoiling process due to the exposure to oxygen.  Meats with the darker complexion are protected due to the vacuum-sealing process. Once opened the meats will be exposed to oxygen and will redden to the usual color.  This small cosmetic change in meat color is trivial when compared to the benefit in the products freshness and quality.