Cryovacing Stats

Submitted: Wednesday, Jun 14, 2006 at 11:38
ThreadID: 34913 Views:2640 Replies:8 FollowUps:15
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Without taking a recent thread OT, would it be somewhat correct in saying that a majority of independantly owned butchers should have cryovacing facilities.

The reason i'm guessing this is that after visiting 6 random butchers in 3 states recently, i have found that they all had "plastic-suck" technology. Some were free, though most charged about 50c per bag extra on top of the meat cost.

How prevalent have you found cyrovacing to be whilst travelling?

Andrew
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Reply By: Steve63 - Wednesday, Jun 14, 2006 at 12:58

Wednesday, Jun 14, 2006 at 12:58
Sadly this is not true. They normally need some reason to purchase the machine. Many butchers in tourist areas (Broome, Katherine, Weipa etc) provide this sort of service because the demand is there. Butchers in the city who either travel themselves or cater for those who do have the equipment. Otherwise if they manufacture smallgoods they tend to have the gear as well.

When we started travelling about 7 years ago I rang about 20 butchers in Adelaide with no luck. I then ran into a butcher by accident who had just opened his own shop and had all the gear about 5 minutes drive from home.

Cost is another matter. A lot of them have two rates. The right now rate and the order rate. Often it is 20c or free if you give them notice and 50c for right now. If you have just forked out $150 for meat a few extra dollars is not much in the mix.

Steve
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Follow Up By: Pajman Pete (SA) - Wednesday, Jun 14, 2006 at 13:10

Wednesday, Jun 14, 2006 at 13:10
Where is he in Adelaide?
Any mug can be uncomfortable out bush

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Follow Up By: Member - Andrew W (SA) - Wednesday, Jun 14, 2006 at 13:29

Wednesday, Jun 14, 2006 at 13:29
echo Pajman Pete - I'd be pleased to hear Steve.

Ciao for now
Andrew off to ask his butchers
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Follow Up By: Voxson (Adelaide) - Wednesday, Jun 14, 2006 at 13:35

Wednesday, Jun 14, 2006 at 13:35
I am just about to get mine done.,.. (Gilles Plains Meats)...
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Follow Up By: Voxson (Adelaide) - Wednesday, Jun 14, 2006 at 13:35

Wednesday, Jun 14, 2006 at 13:35
83691555
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Follow Up By: CitySlicker - Wednesday, Jun 14, 2006 at 14:06

Wednesday, Jun 14, 2006 at 14:06
The Walkerville Butcher on Walkerville road could also help you out. We went there before our Flinders trip last year and picked out the meat and had it vacuum packed there and then. I can't remember the cost but I don't think it was too much. The meat was still great after 11 days in the fridge.
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Follow Up By: Steve63 - Wednesday, Jun 14, 2006 at 14:40

Wednesday, Jun 14, 2006 at 14:40
Hi,

Hope Valley Butchers
1220 Grand Junction Rd Hope Valley
8263 1216

He has good meat and knows what he is talking about. He worked for Jones Butcher (I think it was) in Katherine for a while.

We have had the meat up to 20 days with no problems.

Steve
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Follow Up By: Pajman Pete (SA) - Wednesday, Jun 14, 2006 at 17:26

Wednesday, Jun 14, 2006 at 17:26
All on the other side of town, but thanks. We will try this next time away.

Cheers

Pete
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Follow Up By: Rick (S.A.) - Wednesday, Jun 14, 2006 at 17:53

Wednesday, Jun 14, 2006 at 17:53
Churchill butchers in new Marryatville Woolies complex...........no charge

Gives discount for some orders.
e.g. last week placed order for heaps of cryovaced meat (for a 4 day weekend for 14 of us on a camping trip) gave me 10 % off without me asking for it.

Cryovac sure makes life simple, with no mess in the 12 V fridge, or iced up esky.....was not looking in these circumstances for the 'maturation' element
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Reply By: Member - Andrew W (SA) - Wednesday, Jun 14, 2006 at 12:59

Wednesday, Jun 14, 2006 at 12:59
I take it plastic-suck sucks and is not cryo-vaccing by definition?
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Follow Up By: agsmky - Wednesday, Jun 14, 2006 at 13:08

Wednesday, Jun 14, 2006 at 13:08
nah, same thing......i'm not worried about being technically correct :-)
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Reply By: Geoff (Newcastle, NSW) - Wednesday, Jun 14, 2006 at 13:29

Wednesday, Jun 14, 2006 at 13:29
I think agsmky is well aware of the definitions, as stated, not being politically correct.

Several things,
1. When my dad was alive he owned seven butcher shops in Newcastle, Lake Macquarie and the Hunter Valley areas. None of them had shrink packaging equipment. He could get it done but had no call for the expensive, high maintenance equipment. This may be what you will find in a lot of areas, especially cities.
2. This type of equipment is more prevalent in large wholesale meat packing premises.
3. Cryovac is actually a tradmark of Sealed Air much the same as Glad Wrap is synonymous with cling type plastic wrap. So only they can Cryovac but anyone can vacuum pack.

See the site link above for explanations of the process used for vacuum packaging.

Geoff.
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Reply By: Rodos - Wednesday, Jun 14, 2006 at 13:53

Wednesday, Jun 14, 2006 at 13:53
Before I read the thread I thought vacume sealing was common. I asked our local butcher who did not blink and eye when I asked for it. He just reqested we ring the order through the day before. The great thing was being able to mix things up, having steak and sausages in the same bag. We did meal bags in the right quantities. It made is so much easier our last trip, you just pulled out a pack and it was all there ready, did not need to worry about water getting at the meat. Highly recomended. However it did cost us $1 a bag.
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Follow Up By: agsmky - Wednesday, Jun 14, 2006 at 15:00

Wednesday, Jun 14, 2006 at 15:00
Thanks for your followup.....twas my thinking also, however i'm not so sure.

andrew
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Reply By: Member - Andrew W (SA) - Wednesday, Jun 14, 2006 at 13:57

Wednesday, Jun 14, 2006 at 13:57
Final reminder on cryovacing ... if the bags are pierced the value of the cryovacing is totally lost - treat them with kid gloves. Don't throw them around. Make sure they are protected from piercing, especially if freezing.

Ciao for now
Andrew.

Thanks for your help everyone.
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Follow Up By: Scoey (QLD) - Wednesday, Jun 14, 2006 at 14:03

Wednesday, Jun 14, 2006 at 14:03
Yep, I agree, especially if you're vac-packing a coupla T-Bones or something. If there's a bit of bone close to the plastic and the bag gets bumped around a bit - it's easy to pierce the bag! ;-)

Scoey!
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Follow Up By: Steve63 - Wednesday, Jun 14, 2006 at 14:46

Wednesday, Jun 14, 2006 at 14:46
You are better off avoiding anything with bones. Wrap them in a bit of newspaper or paper towel and you should have no issues. Stuff with bones and chicken will not last as long anyway. Some places pad the bones if they are small to minimise this problem.

Steve
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Follow Up By: agsmky - Wednesday, Jun 14, 2006 at 15:08

Wednesday, Jun 14, 2006 at 15:08
When we were travelling, we would constantly get meat cryovaced (as it was cheap compared to the meat!), and even found out they can do ready-made kebabs etc.....just using less vacuum pressure. They would do the same with bones etc.

We purchased some seafood bites/scallops (i take it is what they are called) which were vacuum-sealed with a extremely thin layer onto a black tray. Anyway, the Mother in Law stayed for several weeks and was dissapointed that we had food in the freezer which wasn't stored properly......and continued to place gladwrap around them! She didn't believe us when we told her they were sealed :-)

andrew
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Reply By: Old Scalyback & denny - Wednesday, Jun 14, 2006 at 17:32

Wednesday, Jun 14, 2006 at 17:32
goodday all
if you want to do a lot of vac packing you can buy a unit for about $300 i think sunbeam have a unit and they sell them at the caravan and camping shows the bcomes a DIY job

steve
if you are going to freeze the meat why vac pack ????????
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Follow Up By: Geoff (Newcastle, NSW) - Wednesday, Jun 14, 2006 at 18:08

Wednesday, Jun 14, 2006 at 18:08
Hi Steve,
It does a couple of things,
It significantly increases the storage life of either frozen or unfrozen produce.
It also water proof's produce for those who use eskies rather than fridges. The esky owner also reaps the longer storage benefits.
You can vacuum pack most anything, pre-cooked soups and stews. Fresh produce, not just meat. Some goods nead to be in a container first to resist crushing.

Geoff.
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Reply By: Old Scalyback & denny - Wednesday, Jun 14, 2006 at 20:50

Wednesday, Jun 14, 2006 at 20:50
goodday geoff
fair call i have had an electric fridge for yonks and forget what its like with a car fridge although i shouldnt because we always used a car fridge when the kids were growing up and we went camping (drain the water every morning check the ice at night try and get a good fridge so ice doesnt melt as quick these days some car fridges the ice will last 4-7 days
.vac sealing is a good idea though

steve
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Follow Up By: Geoff (Newcastle, NSW) - Wednesday, Jun 14, 2006 at 21:12

Wednesday, Jun 14, 2006 at 21:12
Steve,
To be honest, vacuum packing really comes into its own in our travels.
It's great to leave home with a selection of pre-cooked meals and replace them along the way with vacuum packed fresh foods.

Geoff.
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Reply By: Phil100 - Thursday, Jun 15, 2006 at 13:40

Thursday, Jun 15, 2006 at 13:40
Ive bought a sunbeam vacumn sealer, about $150 from big W. Great bit of gear saves the blood and muck leaking into the fridge, not just for camping, I pakage up fish after a trip . Good for preparing meals like stew and spagitti bog etc, just boil it in the billy, still in the bag for about 10 mins and then cut open the bag , simple no mess or washing up.
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