How to Vacuum Seal Meat

Well-sealed meat keeps its quality in the freezer far longer than meat in its store tray. The keys are cold meat, clean seals and no punctures.

Step by step

1. Chill it. Cold, firm meat seals cleaner and releases less juice.
2. Portion it. Seal meal-sized portions so you thaw only what you need.
3. Pad bones. Fold a paper towel over sharp bone ends, or double-bag.
4. Keep the seal area clean. Fold the bag mouth back while loading.
5. Pre-freeze very juicy cuts for 1 to 2 hours on a tray if you use an edge sealer.
6. Seal, label and freeze flat.

How long it keeps

FoodSafety.gov lists 4 to 12 months in the freezer for steaks and roasts and 3 to 4 months for ground meat, for best quality. See the full chart.

Best sealers for meat

For big batches, the Nesco VS-12 had the strongest suction in testing; for bloody cuts and roasts, a chamber sealer like the Avid Armor USV32.

Sources

• FoodSafety.gov: Cold food storage charts
• Healthy Recipes 101: 18 vacuum sealers tested
• Clemson Cooperative Extension: Vacuum Packaging Foods at Home