vacuum packed meat in SA

Submitted: Thursday, Apr 07, 2005 at 19:11
ThreadID: 21865 Views:7045 Replies:9 FollowUps:15
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Anyone know of a reasonably priced butcher in the central/north/western suburbs that will vacuum pack meat? Also how long will meat like this keep in the car fridge?
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Reply By: D-Jack - Thursday, Apr 07, 2005 at 19:18

Thursday, Apr 07, 2005 at 19:18
Not quite in your area, but the butcher at Parkholme shopping centre does it for free. Worth the trip, not too expensive either.
AnswerID: 105614

Follow Up By: Brew69(SA) - Thursday, Apr 07, 2005 at 19:20

Thursday, Apr 07, 2005 at 19:20
Is that the one on Marion Road opposite the super centre? Also Supermarket and fruit/veg shop?...Down that way tomorrow.
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Follow Up By: D-Jack - Thursday, Apr 07, 2005 at 19:25

Thursday, Apr 07, 2005 at 19:25
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
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Reply By: Member - Geoff & Karen - Thursday, Apr 07, 2005 at 19:24

Thursday, Apr 07, 2005 at 19:24
Brew, we brought out own crivacking machine 6 months ago, and it's brilliant. We only use it for camping but far easier than getting the butcher to do it, and I can crivack other things as well. Our was a Sunbeam for $199 and it works a real treat. Might be worth considering.
Karen
AnswerID: 105615

Follow Up By: Member - aussichef (SA) - Thursday, Apr 07, 2005 at 22:16

Thursday, Apr 07, 2005 at 22:16
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


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Follow Up By: Member - iMusty (VIC) - Friday, Apr 08, 2005 at 07:03

Friday, Apr 08, 2005 at 07:03
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?

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Follow Up By: Member - aussichef (SA) - Friday, Apr 08, 2005 at 09:25

Friday, Apr 08, 2005 at 09:25
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
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Follow Up By: Member - Davoe (WA) - Friday, Apr 08, 2005 at 12:51

Friday, Apr 08, 2005 at 12:51
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
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Follow Up By: Member - Geoff & Karen - Friday, Apr 08, 2005 at 14:00

Friday, Apr 08, 2005 at 14:00
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
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Follow Up By: Member - aussichef (SA) - Friday, Apr 08, 2005 at 15:33

Friday, Apr 08, 2005 at 15:33
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



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Follow Up By: Member - Davoe (WA) - Friday, Apr 08, 2005 at 16:18

Friday, Apr 08, 2005 at 16:18
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
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Follow Up By: Member - iMusty (VIC) - Friday, Apr 08, 2005 at 20:57

Friday, Apr 08, 2005 at 20:57
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.

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Reply By: Member - Davoe (WA) - Thursday, Apr 07, 2005 at 19:28

Thursday, Apr 07, 2005 at 19:28
go to O CONNELLS meats central market cheap meat and good with a cryovac machine then ask for Tony and tell him his old work buddy dave sent you
AnswerID: 105617

Reply By: Peter - Thursday, Apr 07, 2005 at 19:39

Thursday, Apr 07, 2005 at 19:39
Howdy Stu, meat should last at least 21 days, if not more. Thats what the butcher at the Feast shop in Central Market told me.
Cheers Peter and Lez
AnswerID: 105621

Follow Up By: Brew69(SA) - Thursday, Apr 07, 2005 at 19:51

Thursday, Apr 07, 2005 at 19:51
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
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Reply By: Sand Man (SA) - Thursday, Apr 07, 2005 at 19:52

Thursday, Apr 07, 2005 at 19:52
Brew,

I know the butchers on North East Road near the Plaza (Kentia Meats?) will do it.
All you need to do is give them a couple of days notice.

I'd be surprised if you couldn't also get it done at any Supermarket Butcher (Coles, Woolworths, etc). No harm in asking them.

The meat will keep in the Fridge for at least 3-4 weeks. The only doubt in my mind is chicken. I would use this within the first week to make sure, then live off the fillet Mignon after that:-)

Bill


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AnswerID: 105627

Follow Up By: Member - Phil G (SA) - Thursday, Apr 07, 2005 at 20:21

Thursday, Apr 07, 2005 at 20:21
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
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Follow Up By: Member - iMusty (VIC) - Friday, Apr 08, 2005 at 07:05

Friday, Apr 08, 2005 at 07:05
Don't take chicken!
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Follow Up By: Member - Davoe (WA) - Friday, Apr 08, 2005 at 12:54

Friday, Apr 08, 2005 at 12:54
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
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Follow Up By: Member - iMusty (VIC) - Friday, Apr 08, 2005 at 20:34

Friday, Apr 08, 2005 at 20:34
Take the bone out!
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Reply By: Outbacktourer - Thursday, Apr 07, 2005 at 21:01

Thursday, Apr 07, 2005 at 21:01
Apparently the bone in Chicken is a problem. FWIW the butcher in Leigh Creek does cryovac and will take an order over the phone for pickup on the way through even a couple of weeks in advance for those passing through.
AnswerID: 105646

Reply By: Member - Banjo (SA) - Thursday, Apr 07, 2005 at 21:10

Thursday, Apr 07, 2005 at 21:10
Yep - our butcher at Blackwood does it for the cost of the plastic film only. Haven't done a test of course (who wants gastro?) but it is said to "significantly prolong the keeping of the product" - we do all the freeze/chill/cold routines anyway - the cryo is an insurance measure to us. In a good fridge, plain meats woud keep for many weeks I'd reckon. Has always worked out well for us. Happy camp fires on what sounds like an upcoming trip.
AnswerID: 105650

Reply By: Trevor - Friday, Apr 08, 2005 at 02:29

Friday, Apr 08, 2005 at 02:29
See Jay at the Jay-Dee Meat Store, 1271 Grand Junction Rd, Hope Valley, 8264 3934.
It's in the small shopping centre between Valley Rd and Barracks Rd.
Don't go to the butcher in the larger Hope Valley Shopping Centre down the road, he doesn't do vacuum packing.
Jay has a 4WD himself, and if you tell him you love Nissans he might even tell you about his favourite fishing spots.
He also sells meat without preservatives, so if you or your kids have sensitive tummies, this is the place to go.

Cheers,
Trev
AnswerID: 105690

Reply By: Shaker - Friday, Apr 08, 2005 at 17:52

Friday, Apr 08, 2005 at 17:52
We had our meat cryovaced/vacuum packed prio to our outback trip last year, plain red meat was still good after 5 weeks, butcher said to use boneless chicken within 7 days, same applied to anything with onion in it!
Ours was stored in the Engel at around 1 degree, best thing we ever did.
We also just purchased our own machine, a Foodsaver, dearer than the Sunbeam, not sure if that necessarily makes it better though!
AnswerID: 105755

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