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Vacuum-packed meat

The news - sometimes sensational - circulating around vacuum-packed meat is numerous and at times insane. Let's clarify and discover - once and for all - how to preserve meat under vacuum.

Vacuum-packed meat, between myths and truth

“Vacuum-packed meat stinks!”

“Vacuum-packed meat is leftovers that butchers keep to recycle at the first opportunity.”

“Vacuum-packed meat should be avoided because the real origin is unknown.” All true?

Yes, actually no. No, wait no . The result of vacuum-packing meat depends on many factors, which is why these statements usually raise the question: “How do you preserve them? Why do you use what do you use for meatballs? It's not a stink, it's the result of the enzymes, a rinse is enough.”

Problem solved? Almost.

To some, vacuum-packed meat conveys the sensation of something suffocated, unhealthy and certainly not at all genuine. Just move away from popular belief to find an excellent solution designed to avoid contamination .

The advantages of vacuum-packed meat

The instructions say to open the bag when you are close to cooking , let the meat adjust to room temperature and proceed with cooking. From here on, the time in which you forget about the compressed bag is zero.

Vacuum-packed meat is a perfect method of preservation and transport, to avoid contamination and maintain a certain temperature .

Globalization, the desire to bring to the table a dish that recalls your last trip, the possibility of following a varied diet that is at the same time genuine is one of the characteristics that sous vide manages to restore.

Another myth to dispel that could create false truths is the coloring of the meat and that annoying " little water " that disperses once the package is opened. The first question is answered with the lack of oxygen and the consequent impossibility of proliferation of harmful bacteria , while the solution for the second doubt lies in the liquids from the cut of meat which correspond to those of the meat just cut by the butcher and which during cooking they partially dissolve.

Sous vide meat 1, legends 0.

Supply chain control

The meat packing process includes almost obsessive control of everything that is prepared for shipment.

Among the various useful tools that intervene in the process, there is the application of the label which, similar to an identity card, tells the story of the cut of meat, indicating origin, place and date of packaging and expiry date.

This detail is of fundamental importance as it distances us from the collective ideal that vacuum-packed meat is only seasoned or the result of particular preparations. Health checks and strict protocols allow constant verification of the product during all manufacturing phases, including the packaging process and subsequent shipping.

Learning to read the label is of fundamental importance to ensure that the chosen product is of controlled origin and meets certain requirements necessary to bring healthy, genuine meat to the table and above all capable of surprising even the most demanding palates.

After the vacuum

Vacuum-packed meat needs to be stored at a constant temperature in the refrigerator, the fact that it is protected by film and subjected to oxygen deprivation does not mean that it can be kept at room temperature if cooking is not carried out in a relatively short time .

Do you want to know more about regulating the temperature of your refrigerator?

Often, we tend to confuse dehydrated meat with vacuum packaging: the first case is a specific treatment that is carried out on a specific cut of meat, while the second is a relatively new packaging method that allows transport in optimal conditions under the point of view of the proliferation of bacterial organisms.

Bovì chooses this packaging system for all the cuts of meat produced , even for the famous T-bone steak which, if removed from the vacuum a few hours before cooking and prepared according to the recipes intended for this particular dish, manages to collect an enormous success among diners both from a gustatory point of view and in terms of nutritional properties.

The procedure is: when the courier arrives you need to make room in the refrigerator and, if necessary, prepare the ingredient a little in advance and then proceed with the favorite recipe. Easy, convenient, fast and within reach!