Cryo vacuum

Although true that it is not absolutely necessary to freeze Cryo-VAC foodstuffs - raw meat - pre cooked dishes etc still need serious refrigeration , anything above 4c will see the foods spoil , should be frozen if keeping for longer than 5/7 days …...

Alloy c/t, have never frozen cryo vacced meat and have kept red meat , steak roasts etc for weeks in the fridge and have had no side effects when consumed..........

i don't freeze my vacuum packed food, keeps for a few weeks.
always put meat in the bottom of the fridge to keep the temp constant.
get the food packed 'flat' so you can layer it in the bottom of the fridge.
hey, have you thought about buying one?
i use mine all the time when buying bulk food and, you don't open the butcher supplied sausages in the middle of no-where and find they taste like sawdust.

Either that or ..........

u dont need to freeze the meat,,freezing uses too much power

We always freeze it, been doing it for years, the Waeco has no issues with keeping it all frozen and I know I can be confident that nothing is going to spoil and give us bad stomachs or dirrhea as that can be deadly out there.

cheers

Your butcher is telling you porkies!
Buying vacuum packed (to avoid using a proprietory term) meat is every bit as good as buying fresh from the butcher. In fact, because the date of packing is usually shown, you have a better idea of when it should be used by than meat that might have been out in the butcher's display case for the whole day (and possibly even some of yesterday) with very little atmosphere/temperature control.
We have a commercial strength vac-packing machine, use it to pack dehydrated meals for 2 (there's just the two off us) and rehydrate when we need them. OR we pack for sous-vide cooking.
The Sunbeam is not a cryovac, it is just a benchtop vacuum packer, and will not get all of the air out, so you still need to be careful. Freezing after the Sunbeam would be a good idea, as that way you have portion control plus freezing.

I typically buy on the day that he gets his delivery - his advice again as he knows the sort of trips we do we get the freshest possible.

I know what you mean with meat in the trays in the shops, particularly when you occasionally see flies in said window.

Listening to the radio the other day it has been revealed that some companies are "re-dating" food instead of throwing it out so this makes me rather concerned. The food industry in Australia needs a bloody good shakeup IMO with proper food labelling laws including country of origin. The last "shake up" to my memory was the Garibaldi incident.

Yes your right, it isn't a Cryovac but a simple vacuum sealer which as you say doesn't remove all of the air thus why we freeze it as well, and portion control is a big factor too as we really don't want or can afford to overpack or indeed underpack food so allow for about 250g for each person (blokes).

Sous vide cooking - sounds like we need to come with you on our next trip, sounds very nice indeed.

cheers

had a sunbeam for years, always vacuum my sausages fresh, i never 'sucked the guts out'.
admittedly, the sausages are very friendly in the bag, but this also ensures there is none or very little air left.
i don't like vacuum packing frozen food, it seems to leave pockets of air, whereas fresh food is given a bit of a squeeze.