Packaging, it's not all transparent

Tuesday 28th June, 2016


You've probably heard about some of the ways meat is preserved to extend its shelf life.

A wander down the supermarket isle will soon reveal plenty of trayed meat products under bulging gas-flushed plastic seals - all sporting labels with long used-by dates.

Search the internet and you'll find references to 'food-grade gases' and 'specific gas mixtures'. It's all pretty vague and difficult to pin down.

Rather than dwell on who does what and why - here's what we do at Simply Free Range.

Our online orders are cut and packed fresh each Thursday from whole beef, lamb and pork carcasses that have been processed through our on-farm abattoir and aged onsite in whole-carcass form.

As a general rule, the pork and lamb are processed the week prior to being boned and butchered for orders and the beef is aged a week longer than that. All chicken is packed within 24 hours of being slaughtered.

We set our best-before dates very conservatively based on the individual cut of meat. For example a boneless beef roast will have a much longer best-before date than a small, bone in chicken or pork product.

With the exception of crumbed products and sausages, we vacuum seal each product specifically for your order in the quantity you ordered it in. Our vacuum packing process simply removes all the oxygen from the packaging and seals it so that it remain naturally fresh longer.

In store, the ageing of our meat in whole-carcass form is the same. We transport the carcasses ourselves to the shops in Rosanna and Mt Waverley where they are butchered fresh each day as required.

Our shops retail the freshly butchered products traditionally in thin bags, wrapped in good old-fashioned butcher's paper - however both shops can vacuum seal your products upon request.

 

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