What is vacuum packaging
- Hygienically prepared beef and lamb cuts are placed in special plastic bags and then the air is removed and the bag sealed. We call this vacuum packed meat.
Benefits of Vacuum Packaging
Flavour
- Natural Juicies of the meat is retained to ensure full flavour of beef and lamb cuts is maintained.
- Flavour of beef and lamb increases druing ageing.
Tenderness
- Vacuum packaging allows the natural ageing process to occur resulting in improved tenderness of beef and lamb.
- Ageing is the natural process that breaks down muscle fibre.
Stock Control
- Chilled beef and lamb can be kept fresh without the need for freezing for up to 90 days.
Shelf Life
- Chilled beef and lamb should be kept at 0'c to obtain maximum shelf life. Beef primal cuts is 90 days and lamb 70 days. When opened, vacuum packed meat should be used within 2 days.
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