vacuum packed meat in SA

Is that the one on Marion Road opposite the super centre? Also Supermarket and fruit/veg shop?...Down that way tomorrow.

Not quite, just a bit further south. The larger shopping centre on the cr of Marion and Oaklands Rd. There's a Coles there, butcher is on the same side as Coles.

I thought most butchers would do it but obviously not. We only went to this one when we needed it at they did it no probs. Maybe just lucky first pop.

G00d Luck

D-JAck

Geoff & Karen
Sorry to correct you,but you machine is a vacum sealer not a criovac one, criovacing also heat seals the packaging killing all bactiria so the meat can last for months.
I have a Telea vacume sealer my self & use it to package & frees things saves on freezer burn & great to buy block cheese & cut into portions & vacum pack them. when i go on a extended trip i get my butcher to criovac my meat for me & yes always use the poultry first
things i am going to use in the first few day i vacume seal myself or meat i freeze for the secoond week of a trip i do but any longer & please get you butcher to do it will save u getting very sick take it from a professional
warren

aussichef

As long as you get the air out and it's sealed. What's the difference?

A cryovac only does this doesn't it?

Hi iMusty
No a criovac does a little more than that
a criovac also blasts a burst of hot air into the bag before sealing
killing bacteria
a shop bought vacum sealer doesnt do this
they seal out the air which is a good start but its not the same trust me
If you dont beleive me ask your local butcher
he will also tell you the difference in price from a 199 dollar vacume sealer & his 2500 dollar minimun criovac machine
do a test
buy 2 kilos of minced beef & ask your butcher to criovac 1 kilo & then you vacume seal the other kilo & put them in the fridge and after 4 days see what the difference is
warren

ausie chef you are full of it i have worked as your local butcher for years and am a food technologist butchers cryovac machines definitly do not put a puff of hot air in to kill bacteria who told you that it is misleading and dangerous to think sO The only vacume packaging that is done and heat treated to kill bacteria is cannning. this is heated to a time and temp so as to kill 110% of all clostridium botulinim spores this well and truly cooks the meat. The only heat is used to seal the seal any hot air would be detrimental to meat quality and would promote the growth of CB spores which would definitly not be killed by the type of system you have dreamed up. Sorry to be so abbrasive but there is alot of misinformation about the subject and alot of it can be down right dangerous

Well I just rang our butcher shop who used to crivac our meat and asked him. And he said the one he uses does exactly what mine does, sucks the air out and the only heat it uses is to seal the end of the bag. He said that would dangerous blowing hot air into the bag cause for that air to be hot enough to kill bacteia would nearly bloody cook your meat and melt the plastic bag. The only difference between his machine and mine is that his will do alot bigger size bag than mine, and his is an industrial machine and alot more money.

So there you go! My little machine is just like the butcher shops! HA!

Karen

well iMisty,Daveo & Geoff & karen
I will sort of retract part of my statement & apoligise for getting it partly wrong lol
the heat i was refering too isnt heat @ all & the difference between a domestic vacume sealer & a criovac machine is that in a cryovac machine it is done in a sealed unit which creates a boiling affect even though not hot because of the barametric pressure inwhich the bag & its contents is sealed in this is why a domestic one sealing a product wont last as long as a commercial one & being an expert as u have just said then u must agree with me seeing i have just spoken to my butcher who supplies me with over 150 thousand dollars of meat a year
& having spoken to a the master butchers association in south australia
so i apploligise for getting it wrong & hopefully i have it right now all the best warren
ps being abrasive & telloing someone there full of it is a little different in my book

yep that kinda language was uncalled for - sorry. However the barometric pressure wouls be in no way sufficient to kill bacteria. The kind of effect you are talking about is called freeze drying and needs to really evacuate air over a prolonged period if it was sufficient to kill bacteria it would also dry the meat ( wont get into details but basically in a vaccume water boils at room temperature) another advantafe of a comercial machine is that most will do gas flushing - but I wont get into that either

Aussiechef

Sounds to me like you think you know more than you really do.

It seems to me that every time someone posts something here about this subject, you ajust your answer to suit.

If you don't know. You don't know.

Hi Peter......wondered if it was you the other day answering a post. You used to go under name of Pete and Les. Hope u are both going well.Stu & Dawn

Hi Sandman,

My son's a butcher and they are reluctant to cryovac most cuts of chicken - they'll do the chicken breasts but like you suggest - they tell you to use them sooner than the red meat.

Cheers
Phil

Don't take chicken!

goes for any cut with a bone - the bones contain gas and o2 which the bacteria will use so it last nowhere near as long

Take the bone out!