Vacuum packed aged meats meet popular demand

Press, 27 August 1977, Page 3

Vacuum packed aged meats meet popular demand

Greatly improved flavour and more tender meat are I the main advantages of vac- | num packed beef cuts that ■are now selling in large quantities in Christchurch. Other advantages are that providing the seal is not broken and the vacuum remains intact, the meat will keep in a normal refrigerator for several weeks. The meat does not require freezing. Many discerning buyers of ■ vacuum packed meats are) keeping the primal beef cuts in the refrigerator for a week or so and then cutting the meat up into suitable sized cuts for their family and then rewrapping it for the freezer. This ensures that the meat is properly aged before freezing — similar tn the Treatment that New Zealand lamb receives for the dis-1

cerning American Market. The difference in flavour and tenderness is considerable. Probably one .of the; greatest advantages of buy-; ing vacuum packed aged beef is that you can buy it in bulk at wholesale prices. One wholesale packingi house packing to American beef packing standards is I Shackel Meats packing • house at 250 Lichfield Street.' Each package is date coded so you know how; I long each package has been 1 packed and instructions on how to handle are contained on each package. A major advantage of buying vacuum packed aged meats from Shackels is that most of these cuts have been aged long enough to allow you to nlace them straight in your, freezer. I —Advertisement |