2 Ways To Properly Vacuum Seal And Freeze Your Extra Steak

The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch Breaking Knife and a 6 inch binding knife available. Click the link to be directed to my page on Amazon.com
10” Breaking Knife: www.amazon.com/dp/B0D3FH55J2?...
6” Boning Knife:
www.amazon.com/dp/B0D3FHKF8P?...
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This is the proper way to store, vacuum seal, and freeze your extra steak. Oxygen is your enemy when preserving your steaks. I will show you 2 methods for sealing your ribeye steaks. The first method is using a vacuum sealer. This is the best way to ensure your packages are completely sealed. Once sealed the steaks will last in the freezer 2-3 years.
I also show a second method that is a little more low tech. You just use a plastic zip bag and use the water displacement method. With this method the packages of steak will last about 6 months.
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Check out these other videos on the channel:
Save $80 Every Time You Go To The Grocery Store Buying Ribeyes
• Save $80 Every Time Yo...
Cook A Better Steak By Cutting Your Own Filet Mignon
• Cut Your Own Filet Mig...
Home Butcher Lesson: How to cut New York Strip Steaks
• Be a Grill Hero: Cut Y...
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Link to Foodsaver Vacuum Sealer (This is the newer model. The model shown in the video is an older model.)
www.amazon.com/dp/B01MDRSCVF/r...
This is the knife I used to cut the ribeye in this video: 10” Breaking Knife: www.amazon.com/dp/B0019WSLHC/r...
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service using these links I may receive a small commission. There is no additional charge to you. Thank you for supporting the channel so I can continue to provide great videos every week.
10” Breaking Knife: www.amazon.com/dp/B0019WSLHC/r...

[@BiggMo]

Pre-freeze on a rack, THEN vacuum seal…this preserves the shape of the meat and prevents the vacuum from sucking moisture from the meat.

[@jerryferren9018]

I do as barcham does...freeze it first, but I add a little twist. I wrap anything that I seal with my FoodSaver in Saran wrap (keeps the bag clean for reuse). Then, I put the meat in the vacuum bag and freeze. After it's frozen, I use the FoodSaver to seal the bag.

[@suew4609]

Wow, that seems like a lot more work!

[@barcham]

I have the same vacuum sealer as you are using, and I love it. One thing I do differently, is that I will put whatever cut of meat I am vacuum sealing in the freezer on a sheet pan for about 30-45 minutes before bagging and sealing it. This will freeze it enough to keep all the juices in the meat, as well as preventing the juices from possibly causing a weak seal on the bag. As you are only freezing it for a short period of time, you will get no frost buildup on the meat at all. But you will get an excellent vacuum seal on the steak, and none of the juices will be vacuumed out of the steak when sealing it up. And I can vouch that a steak will keep for at least two years, as that is currently the longest length of time that I had one in the freezer. When I thawed and cooked it, my NY strip was as tasty and tender as the day I bought it.

[@brad_neal]

One thing I do is to wrap the meat tightly in plastic wrap prior to sealing. This prevents the juices from being sucked out and into the sealer.

[@barcham]

@@brad_neal I do the same thing with most of the meat and chicken parts that I vacuum seal, but I wrap them, and freeze them before vacuum sealing. Apart from keeping the juices in the meat, this also allows me to reuse the vacuum bag as I remove the meat from the bag before defrosting. All the used bag requires is a quick rinse in some soapy dish water to remove any possible bacteria that may remain and they are ready to be used again. Just make the bag a little longer than required. This is also an excellent way to seal multiple pieces in one long vacuum bag. As they are individually wrapped, you can open a bag, remove one, then reseal and place back in the freezer.

[@nanoahumada6393]

You are right. The first time I vacuum seal a ribeye, it turned dark the next day, but after I found out that I needed to freeze it for 45min, it was perfect.

[@karincope3019]

We are a hunting family with 3 freezers , I found a roast that was 7 years old, vacuum sealed and no freezer burn or any damage .

[@barcham]

@@karincope3019 And that is why I tell everyone I know that the best kitchen appliance they could ever purchase is a vacuum sealer. 👍👍

[@judybarnett7071]

Before putting anything in the vacuum seal bag, roll the open end outwards like a sleeve. That way the inner surfaces stay clean and make a better seal.

[@ButcherWizard]

Great tip

[@269joedaddy]

I do this and sometimes it damages the bags. So on food that will freeze longer I’ll use a sleeve to make sure the food doesn’t touch the inside of the bag on the sealing surface. And I always use caution and make sure I have no holes

[@rhuffstedtler]

That’s a boss move, right there.

[@patricebrown6051]

That’s exactly what I do

[@Dakiniwoman]

Yes that is a great idea, I do that also.

[@waltfriedrich7631]

Been doing this for many years, am actually on my second vacuum sealer. I found that it is better to cut the meat then place on a cookie sheet and freeze overnight before vacuum packing. Then when ready to use slit the bag before defrosting. By doing this you eliminate the loss of juices caused by the vacuum.

[@mhlovelady]

I had a Food Saver for years and sometimes I got a great seal, other times not so good. I recently bought a chamber vacuum sealer and it does a much better job and will even seal liquids, such as soup. I also agree with the comments about freezing, or at least partially freezing before doing the vacuum seal, and also about rolling the edge down first. Really enjoy your videos, and just purchased the 10 inch breaking knife and the 6 inch boning knife.

[@mrhalfstep]

I routinely eat Foodsaver packed steaks that are 3 years old. They aren't freezer burned because no water crystals form and they don't get rotten because they were frozen and in contact with very little oxygen. I've never gotten sick, even though I eat my steak rare to medium rare. I have taken to using bags made by Out Of Air company because they claim to have more layers of film in them. They seem thicker and I really have gotten good results. Before I got my vacuum sealer I used zip lock bags, as you demonstrated. I find that the varieties that have the physical zipper slide are not good for long term meat freezing. I also found that using as deep of a water level as possible, the whole depth of my sink rather than a half filled bowl, for example, squeezed the air out better and made the bag "stick" tighter to the meat. The weight of the water is what pushes against the air pressure of the atmosphere to drive the air, inside the bag, to the outside of the bag. That weight-generated pressure gets greater as the water depth gets greater, so a steak at the bottom of a tall bag, in an equally tall water column of water, will be squeezed tighter, for lack of a better term, and that will drive more air out. Just be careful to keep the bag extended to the bottom of the sink and the opening of the bag just above the water level.

[@hardtruth2039]

Good video. I upgraded to an avid armor chamber vacuum machine this year. Wow what a difference, much better than a suction machine and the bags are much much cheaper as well.

[@jacobschmitt1028]

New to your channel but have enjoyed the couple of video’s I’ve watched. I get really confused on the cuts of meat, and feel funny for even saying that. You have such an informative channel and I appreciate you, as my dad never taught me stuff like this. Being a parent now, I want to give my kids what I never got, and steak was one of them because of price. Thanks for giving my family a cheap option by learning to cut meat!

[@ButcherWizard]

Thanks for watching. I will try to do some more explanation on the different cuts.

[@brucejohnson1264]

I invested in a chamber vacuum sealer. It uses standard bags that are less expensive, and can also vacuum seal liquids. Works great for sealing marinated steaks.

[@ButcherWizard]

Where did you get it from? I would be interested in trying one of those out.

[@waynefenton8768]

Avid Armor has chamber vac machines

[@robertrisner996]

Love this channel.. as a single father of 4 all this really helps alot.. great content 👌 👏

[@ButcherWizard]

Thanks for watching. I have 4 kids as well. As mine get older my grocery bill goes up and up. Good luck to you.

[@WingoTribe704]

🫡 fatherhood is phenomenal

[@Dakiniwoman]

The best small appliance I ever bought is a Food Saver Vacuum sealer and it cost less than $100.00 I have used it hundreds of times now over the past 3 years. I bought a 6.3 cubic foot upright freezer with 5 shelves in it. Each shelf will hold two side by side vinyl shoe boxes that I can pull out like little drawers. I pack my steaks just like that in vac-seal packs and they fit easily in the shoe boxes like a filing drawer. I also pack my ground beef in flat packs and they also fit many in each shoe box. I can put a lot of meat in my small freezer that I keep inside a closet. I am a carnivore, so I eat two steaks every day. I wash thoroughly and rinse and dry the sealer bags many times over so I can save the cost of buying so many sealer bags. My steaks are hardly ever in the freezer more than a couple of weeks, but I know I would feel fine if they were there for a few years. The only problem is when I have T-bone steaks as the bones will sometimes puncture the vac-seal bags.

[@virgiltoepfer7087]

Just bought one for Christmas. 40 years prior, I always used a plastic flexible straw. Similar process as your water system. At 74 years of age I really appreciate the Christmas gift! 😅

[@herkboy3]

Love watching your videos, Keep up the good work man!

[@ButcherWizard]

Thank you

[@herkboy3]

The water truck to seal the bag is great. Never thought of that! Thanks for the info

[@ButcherWizard]

No problem. Thanks for watching.

[@wyominghome4857]

Thanks. The vacuum sealer sounds like a winner, but I appreciate the low-tech version as well as I live in a house with limited kitchen storage space

[@Dakiniwoman]

You don't need a huge vac sealer ... Mine is very tiny and works perfectly.

[@goneboating123]

Thanks for your info...like it.....I also like the last 3 comments....I too use a chamber sealer...and a foodsaver...roll the top back so not to contaminate the seal...I wish I had room in my freezer to pre-freeze...Great stuff. Publix has standing ribeyes right now before Christmas for 5.99 lb....time to cut and store.

[@johnhunt9942]

Very informative and thanks!

[@tobarstep]

Publix had ribeyes on sale for like $6/lb a few months back so I bought a bunch. I didn't feel like breaking out my vacuum sealer so I used the immersion displacement method. I tightly wrapped them individually in saran wrap first, though. About to defrost the last one for tomorrow.

[@ButcherWizard]

That sounds like a great deal.

[@boblehmann1644]

I think the plastic wrap is going to trap air. Better than nothing, but you will still have the same problem.

[@davidburdick594]

I just ate my last ribeye from that deal as well. I usually by 3 or 4 standing rib roast when they put it on sale each Christmas. The butcher will cut them into rib eyes for you as you wait.

[@wemcal]

Great video and great information

[@slide7132]

Thank you Wizard, great video!

[@ButcherWizard]

Thanks for watching. Keep coming back to the channel, there is much more to come.

[@coreymadden3650]

thank you another great video!

[@269joedaddy]

Good video. Years ago my dad started out with a straw and ziploc bags. It didn’t take long for him to invest in a vacuum sealer. The water and ziploc is the gateway to a vacuum sealer. Lol

[@gummybears-n-crime1317]

Omg lol that is hysterical

[@QuadDrums]

Love your channel, you've saved me hundreds of dollars

[@ButcherWizard]

Thank you for saying that. I love to teach people about food. I am glad you are getting something out of it. Thanks for watching.

[@winehear]

Thanks for the video!

[@ButcherWizard]

Thanks for watching

[@cvx23231]

GREST STUFF HERE!! THANK YOU!!

[@THERAGGEDEDGE]

What size food saver bag were you using for the ribeye?

[@frankfromupstateny3796]

Ohhhh....must say...brilliant video

[@johndefalque5061]

Thanks for the water bowl tip.

[@adamfiala7005]

Thanks!!!!

[@danielebonatto8378]

I don't know if you made this video as an answer to my yesterday question on your 'save 80$...' video, but thanks!

[@ButcherWizard]

It was one of the most asked questions in the comments from that video. Thanks for watching and please check out my other videos if you can.

[@CGTraderYT]

I was wondering how to prevent the juices from the steak from spreading throughout the bag as it vacuums? I use the PowerXL sealer so not sure if it’s a power issue or not.

[@ronaldyeater3322]

Hi, my food saver is to powerful lol, even on moist gentle it compresses meat, I bought the foam trays and food tampons, I put steaks/meats ect.. on sheet pan in freezer with wax paper for hour or two then put on trays with pads and put in bad and seal., My old foodsaver I could just vac seal? I tried 9oz burger patties and they were pancakes 🤣😂. What model is yours? I could use for duck, chicken,and looks like steaks without flash freeze. Tyvm

[@juanguzman1563]

Can you reuse the vacuum sealer bags if you’re using the same kind of meat to seal I just opened up a sealed bag and now wanna use it again by putting in the same meat.

[@Z.e.k.k.e.n]

If I use Sous Vide can I season my steaks before vacuum sealing? Will that affect the steaks negatively if I freeze them? I want to season them before cooking, but I also don’t want to dry out or taint my steaks while they’re freezing. I find myself using twice as many food saver bags. One for freezing. One for cooking Sous Vide. What is the optimal way?

[@gummybears-n-crime1317]

To answer you opening question. Yes. Lmao😂😮 I bought a foodsaver today so thank you for this video 😅

[@MrTerryabel]

Question: if I will be sous vide cooking my steaks is it ok to season them (salt/pepper) before freezing?

[@HawaiiBeach]

If I vacuum seal, can I take out thaw and put directly in sous vide in same bag? thx

[@FoodPornNetwork]

I find when I let them thaw out in the fridge the vacuum draws alot of the blood out of the steak when it thaws, seems like thats not a good thing, whats your though on that? I think i will poke a hole so it loses vacuum in the fridge as it thaws next time.

[@kevinstoll3900]

If you buy a whole slab of meat, how long should you wait to cut it and freeze the extra?

[@mustangas13]

You are my hero Sir

[@ButcherWizard]

Thanks for watching. There is much more to come.

[@larryc7777]

Great video. I've had really good luck using butcher's paper, Ziploc bags & a long rigid plastic straw. First, I wrap the meat tightly in butcher paper. Then, I put the package in a Ziploc freezer bag making sure that it is fully seated with a slight space next to the side of the bag. Finally, I zip the bag almost all the way across leaving room to insert the plastic straw into the space. While using the fingers to hold the zipper against the straw, I use my mouth to suction the air from the bag. While holding suction on the straw, I withdraw the straw and finish zipping the bag as soon as the straw clears the zipper. This method isn't quite as good as a vacuum sealer but steaks seem to disappear rapidly at my house. NOTE: Since I use the same technique to get my steak ready to Sous Vide, be cautious about inhaling any seasonings or juices during the sealing process.

[@ButcherWizard]

Thanks for the tip

[@richardglickman7203]

You don’t need to use the straw. Basically the same process but pinch the zipper an inch, or 2, from the edge of the bag so the zipper doesn’t open further. Then pinch the edge of the bag towards your pinched fingers to create a circular opening and then suck the air out of the bag and pinch the zipper closed while still sucking. When I tried using a straw, either the bag wouldn’t seal around the straw or the straw would collapse from trying to seal the bag around the straw. One more thing. It needs to be a freezer bag. The thinner bags will not protect the contents in the freezer.

[@larryc7777]

@@richardglickman7203 A lot of times I will use the mouth to bag method when I am saving leftovers in the refrigerator. You need to purchase some RIGID plastic straws in order for that method to work. Be sure to leave a space next to the meat and insert the straw there. Also, squeeze the zipper and force the straw against the side of the bag. Suck the air out and continue suctioning as you pull the straw out (I clench my teeth to accomplish that).

[@RyanTheEatingwarrior]

Can you prep your steaks before sealing or is it best just to seal it raw?

[@helenwilliams7611]

Do the same tips apply to poultry and fish?? Would love to see videos on breaking down and storing other proteins!!! Also - is Costco your go-to store for buying proteins in bulk?

[@269joedaddy]

I vacuum seal chicken and fish. I also cook larger portions of my proteins and vacuum seal them to reheat like tv dinners. Never had an issue. It’s a game changer if you smoke meats…

[@FlowerGemsGirl]

I would love to see more videos about vacuum sealing other meats too! I add seasonings to a lot of my packages before I seal them. Like lemon slices on fish and marinades on poultry.

[@johnstoveken5901]

I use the Saran Wrap, paper towel, then zip lock

[@dizziechef9502]

I have that sous vide do I have to thaw meat first ?

[@Nosensev57]

Tip for anyone using the water seal method; the more water you use the higher the pressure if you keep it submerged deeper. high pressure = less air. If Mr Butcher Wizard wouldve filled the whole thing with water, there wouldve been less air in the package.

[@vtmegrad98]

if you use the kitchen sink instead of a bowl, it's a lot easier to get all of the bag underwater. I did that for years before finally buying a vacuum sealer

[@ButcherWizard]

Great tip

[@ROD9569]

Have aquestion we were at sams club an they had a sale on tindor loin trimed an not trimed on sale the sell buy buy an freeze date 10/23 we asked the butcher how long would it last he said 1 mo or 2 mo if you season it.. We have the vacum seal machine like you is he right on lasting time..

[@yudritewak9188]

I love you man. 😢

[@TexasCanuck]

great video - I have used a straw to draw air out of a ziplock

[@sidedoor38]

I should have read down a few more messages, because I just left One that says the same thing as you.

[@rancancookcanoy9768]

Another trick I use is to take a straw, close the bag around the straw and then suck out the air and seal the bag. Have a great weekend. Thank you.

[@jixxjaxx6035]

Great videos! I just had one question. You explained not to double stack meat on top of each other but would sealing two steaks side by side not touching in a larger bag be okay?

[@christywerpy437]

I would try putting a sheet of wax paper or parchment paper the size of the steak between the steaks. Just my idea to save on vac bags.

[@rogerdoger9939]

My butcher (whole animal) places 2 in a pack when vacuum sealing them. I have never noticed browning on them.

[@l82nite]

With the zip loc bags, I use a straw to suck out all the air. Can use the vac port on the vac sealer, but just as easy to suck on the straw.

[@aweishaupt5955]

🙆‍♀️Yes! That was fast! Thank you so much for answering my question 😘 Will try the water method, 🤔 seems so much easier than sucking the air out with my mouth 🤫, lol. Think I will break down a purchase a vacuseal to ensure zero spoilage on black friday. Really hoping for the Beef Talo video. Beef fat rendered with fresh grated onion and tomatoes and garlic makes the best spaghetti sauce Ive ever tasted. I learned this in Egypt of all places. The big question is: Is all fat equal? Different animals or from different locations on the beef. Some melt others don't, why is that? For the Love of Meat! I really enjoy your content😁🙋‍♀️🇨🇦

[@ButcherWizard]

When it comes to rendering fat you want the solid white fat. Some fat that is lighter in color and more sinewy is better for ground beef. I am working on the tallow video as we speak. I have a ton of info I am trying to put into that video. Thanks for watching.

[@aweishaupt5955]

@@ButcherWizard Thanks so much for the reply 😀

[@aweishaupt5955]

I've been experimenting, lol I've even made pork rinds... well not sure that's exactly what it was. I have seen people trim large cuts of meat like beef tenderloin then all the fat scraps were put onto an oven tray and baked/convection oven?and the rendered fat collected. The scraps from the tray were then used as dog treats as meat was still attached to the fat? I look forward to seeing your video. Happy content making 🥩🔪🥓🍽🍗

[@tommyt8867]

I also write the date on the bags

[@WotanSkyFather]

Buying a FoodSaver for myself was one of the best financial decisions I have ever made.

[@torq_or_morq]

Nice👌

[@ButcherWizard]

Thanks for watching

[@Matweaver7]

Hey, so I tried this. I individually vacuum sealed them and then I put them in the fridge so I could make room in the freezer. I came back later the next morning to put them in the freezer and they had all turned brown. Is that normal? How do you prevent that? It wasn't because they were old. I had literally just butchered them (following your video) and from one afternoon to the next morning they turned brown. It was only the vacuum sealed ones too. I kept one out to eat that night and it was still perfectly red.

[@269joedaddy]

The red in meat is a reaction to oxygen in the air. I’ve had brown meat that smells good. I’ve even pulled a steak out and dried it in the fridge overnight and it turned red. But always use your nose and caution

[@xxZerosumxx]

If the meat turns brown because i put to meats together its no good?

[@shopping810]

What do you mean by "you can leave it in the refrigerator for about 2 weeks after you get it from the store, and then you are good to go"? Why 2 weeks in the fridge after store purchase?

[@suew4609]

So, are you still using that Food Saver machine? Is it working properly? I’m asking because the reviews on Amazon are all over the place! It probably comes down to did you get a lemon or not? Anyway, I’d love to know how long you’ve had it and are you happy with it?

[@danasharp855]

I try and season the meat before I seal it. That way it is seasoned nicely by the time it thaws and if I sous vide, I don’t have to open the bag. I brined two pork tenderloins the sealed and frozen one and roasted the other. I have another ready to go.

[@ButcherWizard]

I have never tried to season and then freeze. I am glad it works out for you.

[@TheFriendlyPsychopath]

I always and only do that with steak as well.

[@smokindauberdoo4208]

Don't salt

[@xxZerosumxx]

​@@smokindauberdoo4208 why not?

[@zwordsman]

Double stack. Can you just put parchement paper in between?

[@ButcherWizard]

You could absolutely do that. Just as long as the meat doesn’t touch.

[@lfb0]

Why would I want to leave the rib-eye in the refrigerator for a week before cutting it up?

[@mexikanman]

I tried using a vacuum sealer a few years back and every 3rd or 4th bag was not sealing. What was I doing wrong?

[@henvdemon]

Water vacuum method works best in vessels with lots of water. Think a stock pot full of water. Adds more pressure to the oxygen displacement leading to a better seal. Creasing air out before dunking it helps too. Same with ensuring the seal is clean and dry.

[@scottym3]

I bought some Rib Eyes from Costco and vacuum sealed them. I put 2 in each bag but, I put them side by side, not on top of each other. is this better?

[@ButcherWizard]

As long as the face of the meat isn’t touching you are good to go.

[@scottym3]

@@ButcherWizard good deal. thanks for the quick reply.

[@gugy68]

If you have a small vacuum you can achieve a similar result as the food saver.

[@jlg8689]

Yes you can vacuum seal large clothing bags like this so it only makes sense to have a similar effect with ziplock meats

[@smalltownhomesteadAC]

What would you recommend for people who love love love Steak, especialy rib eye, but could not eat an entire steak in one sitting(This happens in old age :) ) How would you divide one of those steaks into two? I know, sacrilege, but wondering what you might recommend?

[@ButcherWizard]

You might try a chuck eye steak. It is located in the chuck but it is right where the ribeye meets the chuck. It has a lot of the characteristics of a ribeye but it is smaller and less expensive.

[@al6r725]

Steak and eggs the next morning for me!

[@larryc7777]

@@al6r725 Absolutely. I like to butterfly the left over piece and fry it in some butter & seasonings. My mouth & stomach love me but my arteries probably hate me.

[@FoodPornNetwork]

Aslo I hate freezing steaks, how long would these last after butchering, probably only a few days in the fridge huh? I would love to eat fresh steaks every day after buying one of these rolls.

[@GlennLaguna]

1:12 why leave it in the fridge 2 weeks after you get it from the store? Why not just freeze it right away?

[@pauln3368]

I'm (guessing) you resealed the steak sealed in the Ziplock into the vacuum sealer after the video, because you could, yes?

[@stevejeffries6945]

Why do you have to wait two weeks after you buy it.?

[@lilypudd]

Do two seal lines on both ends. I found that keeps the seal longer.

[@Christ_is_King951]

just bought one of these bad boys from costco

[@Christ_is_King951]

$13.39/lb in 2023

[@Kytreeswerving]

Wouldn't it be better to freeze them on a baking sheet, covered in parchment paper, so the steaks hold their shape when you vacuum seal them? It looks like the vacuum seal exerts pressure on the soft, warm steaks, and changes the shape of them over time.

[@Kytreeswerving]

You could also freeze multiple in the same bag then without worry about them sticking together

[@MechanicMark613]

When you buy a vacuum sealer look for a double pump, it will last longer because it doesn’t need to work so hard

[@tkeslinke5439]

“Sub primal cut”. Does he get his meat from liver king?

[@rogercrier9115]

I think I am correct in saying that instead of freezing raw steaks, freeze sous vide cooked steaks, and you can then have them last even longer in the freezer!!!

[@bobpietraszewski4331]

I use a small straw to suck the air out of the zip lock

[@ForgetU]

Let's see the Souse Vide/cook.

[@benjaminjwilson6694]

nothing better you say... psh, steak for every meal.

[@lifeuhvriley]

Are you supposed to let the meat sit in the fridge 2 weeks before cutting? Did I hear that right?

[@ButcherWizard]

You can let the large ribeye sit in your fridge for an average of 2 weeks as long as it is in its original sealed (cryovac) packaging.

[@foreplay24]

@@ButcherWizard You can let it sit, but not required? I like to cut, trim, and seal the same day I bring it home.

[@OhPervyOne]

Have you ever lost a label? Whether you stuck on a decal or a post-it or a piece of tape... OR you used 'permanent' marker, but it rubbed-off against another bag in the freezer... and now you have a package with... Anonymous contents. I've decided what I prefer to do is wrap my steaks, etc with butcher paper and stick the label on that paper so it goes INSIDE the vacuum-sealer bags. That's a label that won't get lost. I'm kinda nerdy and I like doing 'crafty' stuff with my printer. I can easily print up a sheet of labels with large, *bold* font, so it's clearly visible and easy to read. I've been thinking about using different colors for various categories of meat (beef, pork, poultry) and other stuff like veg, sauce, soup, broth, etc. I'm eating carnivore right now, so those... not-so-much. But the idea is there. Labelling can be fun and nerdy and if you put your labels in the right place, it can be fail-proof. (Not fool-proof. Never happened.) I can't help wondering what your pantry looks like. Is it mostly bar-be-que sauce and steak rubs?

[@kam7056]

❤

[@barbaradeselle4287]

I had a Food Saver. I used it with the Food Saver bags. I would put the sealed meat in the freezer and the seal would not hold. I froze the meat then put in bags and sealed, still lost the seal. I bought another Food Saver. Tried to seal and freeze meat. No dice. Sent the 2nd machine back for a refund. I was stuck with the 1st one. I went back to my old method. Never had freezer burn and the meat stayed sealed. Phooey on Food Saver (the best machine on the market 😂😂😂).

[@OceanAce]

1:05 (Looks at the price) 😭

[@ronbigdog48]

Having the steaks stacked on each other will not hert them when they are vacated sealed. Steaks turning brown is just lack of oxygen on the sides that are touching

[@walleyperch]

Extra steak?🤔 Oh yeah, I got all kinds of that😊

[@ButcherWizard]

I don’t have much extra steak either. It doesn’t last that long around my house.

[@vonsch9793]

It would take me two weeks to eat all that steak, or less :)

[@Jeg_er_grim]

$193! Who do you think i am? Elon Musk?

[@sidedoor38]

I suck the air out with a straw.

[@MAC-ws8fz]

Two things, first...just because it says USDA, it doesn't mean its US raised! Also, with the 'Water trick', show us how it looks in a month!

[@frankenstein588]

All I eat is steak so I'd eat that steak in about a week

[@Eradicator9000]

I suck the air out through a straw....mmmm raw meat air!😅

[@Integrity.is.everything]

Meat should never touch meat. Amen to that. Happens everyday unfortunately tho

[@cmwHisArtist]

Those vacuum sealers used to cost $30……

[@pecan11]

Yah but they r made better now bec the old ones didn’t deal as well bec u could cut the bag differently but it wouldn’t seal as well.

[@cmwHisArtist]

@@pecan11 ….maybe, but not worth the extra $100. So now I buy good ziplocks, fill them, close the zip most of the way, insert a straw tightly, suck out all the air, and pull the straw out quick.

[@johnwalterc]

The proper way to package meat is coat them in BBQ sauce and remove the air from the ziploc bag. will last for many many years in the freezer.

[@CGTraderYT]

3 years, wow… I am a carnivore so they won’t exist nearly that long haha