Have you ever wondered whether you should plastic wrap meat before vacuum sealing it? It’s a common question among cooking enthusiasts and beginners alike. With so many conflicting opinions and advice floating around, it’s hard to know what to do. Well, worry no more! In this article, we’ll be discussing whether or not you should plastic wrap your meat before vacuum sealing it.
The world of food preservation can be confusing and overwhelming, but it’s essential to know the basics if you want to keep your food fresh and delicious. One of the most popular methods of food preservation is vacuum sealing. It’s an efficient way to keep food fresh for long periods without compromising on taste or quality. But many people wonder if it’s necessary to wrap their meat in plastic before vacuum sealing it. Does it improve the efficacy of the preservation method, or is it just a waste of time and resources?
If you’re someone who values the quality and freshness of your food, then you know how important it is to preserve your meat correctly. Vacuum sealing is a great method for keeping your meat fresh, but plastic wrapping it first might seem like an added step that’s only going to slow you down. However, the truth is that whether or not you should plastic wrap meat before vacuum sealing it depends on several factors. In this article, we’ll break down the pros and cons of plastic wrapping your meat before vacuum sealing it, so you can make an informed decision and keep your food fresh for as long as possible.
The Importance of Packaging Meat
When it comes to storing and preserving meat, proper packaging is vital. Packaging meat not only helps to keep it fresh but also prevents contamination and freezer burn, ensuring that the meat retains its optimum flavor and texture. There are various packaging methods available, but vacuum sealing is one of the most effective ways to store meat for an extended period.
- Prevents Oxidation: When meat comes into contact with oxygen, it starts to deteriorate and lose its freshness. Vacuum sealing removes all oxygen, preventing oxidation and ensuring that the meat stays fresh for longer.
- Reduces Freezer Burn: Freezer burn is a common problem that occurs when the moisture in the meat evaporates and forms ice crystals. While it doesn’t make the meat unsafe to eat, it can affect the texture and flavor. Vacuum sealing removes the air from the packaging, reducing the chance of freezer burn.
- Prevents Contamination: Bacteria can grow on meat, leading to foodborne illnesses. Vacuum sealing protects the meat from contamination by creating an airtight seal that prevents bacteria from getting inside. This is particularly important when freezing meat, as the cold temperature does not kill bacteria, it only slows down their growth.
The Best Way to Vacuum Seal Meat
Vacuum sealing is an effective way to store and preserve meat, but it’s essential to follow the correct procedure to ensure optimal results. Here are some tips for vacuum sealing meat:
- Wrap the Meat First: While it’s not necessary to plastic wrap meat before vacuum sealing, it can provide an extra layer of protection and prevent the meat from sticking to the packaging.
- Use Quality Freezer Bags: When vacuum sealing meat for the freezer, it’s crucial to use high-quality freezer bags that are durable and have excellent seal strength.
- Properly Label the Meat: Labeling the meat with the date and contents can help you keep track of what’s in your freezer and when it was packaged.
Conclusion
Proper packaging is crucial when it comes to storing and preserving meat. Vacuum sealing is one of the most effective methods, as it prevents oxidation, reduces freezer burn, and prevents contamination. While it’s not necessary to plastic wrap meat before vacuum sealing, it can provide an extra layer of protection. Following the proper procedure for vacuum sealing meat can ensure optimal results and extend the shelf life of your meat.
| Benefits of Vacuum Sealing Meat | Drawbacks of Vacuum Sealing Meat |
|---|---|
| Preserves freshness and flavor | Initial cost of the vacuum sealer |
| Reduces waste | Possibility of crushing delicate items |
| Prevents freezer burn | Requires storage space for the vacuum sealer |
| Protects against contamination | Can be time-consuming |
Overall, vacuum sealing meat is an excellent way to extend its shelf life and preserve its quality. While there are some drawbacks, the benefits outweigh them, making vacuum sealing a worthwhile investment for anyone who wants to store meat for an extended period.
Benefits of Vacuum Sealing Meat
Vacuum sealing is the process of removing air from the packaging of the food item. This method of preserving food has been gaining popularity because it’s an effective way to keep food fresh for a longer period of time and also helps in preventing freezer burn. When it comes to preserving meat, vacuum sealing has numerous benefits that make it a better option than the traditional methods of wrapping and storing the meat.
Why Vacuum Sealing Meat is a Better Option than Wrapping
- Prevents Freezer Burn: Freezer burn occurs when the meat is exposed to air and ice crystals form on the surface. This leads to a change in texture and flavor of the meat. Vacuum sealing removes the air that causes freezer burn, keeping the meat fresh and flavor-rich for a longer period of time.
- Extended Shelf Life: Vacuum sealing meat extends the shelf life by up to five times longer than traditional wrapping. This makes it a convenient option for people who store meat in bulk and have limited freezer space.
- Better Taste and Texture: When meat is vacuum-sealed, it retains its moisture and juices and prevents any loss of flavor. This results in better texture and taste when the meat is cooked or thawed.
The Benefits of Vacuum Sealing Meat before Plastic Wrapping
While vacuum sealing meat has numerous benefits, should one also plastic wrap the meat before sealing it? The answer is yes. Vacuum sealing alone might not be sufficient to keep the meat fresh and protected for a longer period of time. Wrapping the meat in plastic before sealing it provides an extra layer of protection against freezer burn.
In addition, wrapping the meat in plastic before vacuum sealing it also helps the vacuum sealer work more efficiently. When the meat is wrapped in plastic, it takes up less space and allows the vacuum sealer to remove more air. This results in the meat being sealed more tightly and protected even better from freezer burn.
| Benefits of Vacuum Sealing with Plastic Wrapping | Drawbacks of Vacuum Sealing with Plastic Wrapping |
|---|---|
| Keeps meat fresh for longer period of time | Extra step in process of preserving the meat |
| Protects meat from freezer burn | Cost of purchasing plastic wrap |
| Meat retains its texture and taste when cooked | Extra waste from using plastic wrap |
Overall, while vacuum sealing is a great method for preserving meat, wrapping it in plastic before sealing it enhances the effectiveness of the process and helps in keeping the meat fresh and flavorful for a longer period of time.
How Vacuum Sealing Works
Vacuum sealing is a method of food preservation that removes the air from the package to create an airtight seal. The process involves placing the food in a bag or container and using a vacuum sealer to suck the air out of the package. The vacuum sealer then seals the bag or container, preventing air from re-entering and preserving the food for an extended period. Vacuum sealing is an excellent way to preserve food as it extends the shelf life of the food, prevents spoilage and freezer burn, and helps retain the original taste and texture of the food.
Benefits of Vacuum Sealing
- Extended Shelf Life: Vacuum sealed food lasts two to three times longer than food stored in a regular container or wrap.
- Reduced Waste: By extending the shelf life of your food, vacuum sealing can reduce the amount of food waste you generate.
- Freshness: Vacuum sealing helps preserve the freshness of the food, preventing air from spoiling it.
The Science Behind Vacuum Sealing
When exposed to air, food oxidizes, creating a perfect breeding environment for microbes that can cause food spoilage. Vacuum sealing removes air and creates an airtight seal, preventing microbes from thriving and eliminating the risk of food spoilage. Additionally, vacuum sealing slows down enzyme activity, delaying the decomposition of food, which is responsible for food spoilage. The vacuum sealer works by removing the air from the package, creating a vacuum, and sealing the package. The food is placed in a vacuum sealer bag, and the air is removed by the vacuum sealer. Once the air is removed, the vacuum sealer seals the bag, trapping the food inside and preventing air from re-entering.
The Right Way to Vacuum Seal Meat
Vacuum sealing meat is an effective way to preserve it, as it ensures that the meat is kept fresh for an extended period. However, it’s essential to follow the right process when vacuum sealing meat. One crucial step is to wrap the meat before vacuum sealing it. The wrap creates a barrier between the meat and the vacuum sealer bag, preventing the meat’s juice from being sucked out and causing freezer burn. The wrap acts as a layer of protection for the meat, keeping it fresh and preserving its quality.
| Step | Instructions |
|---|---|
| Step 1 | Cut the meat to the desired size. |
| Step 2 | Wrap the meat in packaging paper or plastic wrap. |
| Step 3 | Place the wrapped meat in a vacuum sealer bag. |
| Step 4 | Use a vacuum sealer to suck the air out of the bag and seal the bag. |
By following the right process, vacuum sealing can be an effective way to preserve meat, extending its shelf life and preventing freezer burn. By wrapping the meat before vacuum sealing it, you’ll ensure that the meat stays fresh and retains its quality for an extended period.
Debunking myths about vacuum sealing
As with any popular technology, vacuum sealing is not immune to a host of misconceptions. Here are some false beliefs that can adversely affect your vacuum-sealed food:
- Myth #1: You should always use plastic wrap before vacuum sealing. This is one of the most common misconceptions about vacuum sealing, and it could not be further from the truth. Vacuum sealing your food eliminates air from the bag, making it impossible for bacteria to grow. The problem with using plastic wrap is that it can create an air pocket between the wrap and the food, allowing bacteria to breed. Unless you have a reason to do otherwise, it is best to avoid using plastic wrap when vacuum sealing meats or other food.
- Myth #2: Vacuum sealing is only useful for preserving fresh foods. While it is true that vacuum sealing can preserve fresh food for much longer than would be possible otherwise, that is not the only benefit of this technology. Vacuum sealing can also be used to marinate meat quickly, to prepare food for sous vide cooking, and to prevent freezer burn in foods that are already frozen. If you are not already using a vacuum sealer, you may be surprised at the many ways this tool can improve your food preparation.
- Myth #3: You cannot vacuum seal liquids. Many people assume that vacuum sealing is only suitable for solid foods. While it is true that liquids can be more challenging to seal than solids, it is still possible to vacuum seal liquid foods like soups, stews, and sauces. Just be sure to freeze the liquid first and then vacuum seal it while it is still frozen to prevent spills and leaks.
Should I Plastic Wrap Meat Before Vacuum Sealing?
When it comes to vacuum sealing meat, many people wonder if they should use plastic wrap as an extra layer of protection. As mentioned before, it is not recommended to use plastic wrap when vacuum sealing meats or other food. The vacuum sealing process eliminates air, which makes it impossible for bacteria to grow, creating a safe environment for food storage.
In contrast, wrapping meat in plastic wrap before vacuum sealing it can create air pockets, increasing the risk of bacterial growth. Besides, using plastic wrap before vacuum sealing can reduce the sealing’s efficacy and lead to a loss of vacuum, compromising the freshness and quality of your food.
| Pros of vacuum sealing without plastic wrap | Cons of vacuum sealing without plastic wrap |
|---|---|
| Prevents air from entering the plastic bag | The plastic bag may puncture or tear if handled roughly |
| Protects food from freezer burn | The sealer may not work correctly if there is too much moisture in the bag |
| Allows food to stay fresh longer | Removal of air can change the texture or appearance of certain foods |
The bottom line is that unless you have a reason to do otherwise, you should avoid wrapping meat in plastic wrap before vacuum sealing. Simply cut the meat to the proper size, place it in a vacuum seal bag, and vacuum seal it for the freshest, longest-lasting results.
Best practices for vacuum sealing meat
Vacuum sealing meat is a popular method of preserving food, and it’s a great way to keep your meat fresh for longer. Here are some best practices to keep in mind when vacuum sealing your meat:
- Choose the right vacuum sealer: When vacuum sealing meat, you want to make sure you have a quality sealer that can handle the job. Look for a sealer that has a strong vacuuming capability and is designed specifically for sealing meat.
- Pre-freeze the meat: Before you vacuum seal your meat, it’s a good idea to pre-freeze it. This will help to remove any excess moisture and reduce the risk of freezer burn. You can also pre-cut your meat into smaller portions for easier storage and cooking later on.
- Avoid overfilling: When you’re vacuum sealing your meat, make sure you don’t overfill the bags. Leave enough room for the meat to expand and contract as it freezes and thaws. This will help to prevent the bags from bursting or leaking.
Should I plastic wrap meat before vacuum sealing?
This is a common question among those who are new to vacuum sealing their meat. While it’s not necessary to plastic wrap the meat before vacuum sealing, it can be beneficial in certain situations. If you’re concerned about the meat coming into direct contact with the vacuum sealer or if you’re worried about cross-contamination, then using plastic wrap can provide an extra layer of protection.
However, it’s important to note that plastic wrap can also create a barrier that prevents the vacuum sealer from properly removing all of the air from the bag. This can lead to a reduced shelf-life and potentially compromise the quality of the meat. In most cases, vacuum sealing the meat without plastic wrap is sufficient and provides adequate protection.
How long can vacuum-sealed meat last in the freezer?
Vacuum-sealed meat can last for a long time in the freezer, but it’s important to properly store and handle it to ensure the best quality. In general, vacuum-sealed meat can last for up to 2-3 years in the freezer, but it’s recommended to use it within 6-12 months for best results.
When storing vacuum-sealed meat, make sure to label the bags with the date, type of meat, and any other important information. Store the bags in a cool, dry place in the freezer, and make sure to avoid overcrowding the freezer.
| Meat | Freezer Life (months) |
|---|---|
| Beef | 12-18 |
| Poultry | 6-9 |
| Pork | 6-12 |
| Fish and Seafood | 6-12 |
By following these best practices for vacuum sealing meat, you can help to extend the life of your meat and ensure that it stays fresh and flavorful for as long as possible.
Plastic wrap vs. Vacuum Sealing
When it comes to preserving meat, there are several methods. Two of the most popular are plastic wrapping and vacuum sealing. While both techniques are effective, they have unique advantages and disadvantages.
- Cost: Plastic wrap is much cheaper than vacuum sealing bags. You can get a roll of plastic wrap for a fraction of the cost of vacuum sealing bags.
- Convenience: Plastic wrap is very easy to use. You just rip off a sheet and wrap the meat. With vacuum sealing, you need a special machine and bags.
- Protection: Vacuum sealing provides better protection against freezer burn than plastic wrap. When you vacuum seal meat, you remove all of the air, which prevents freezer burn and extends the meat’s shelf life.
While plastic wrap is cheaper and more convenient, vacuum sealing provides better protection against freezer burn. If you want to store meat for an extended period, vacuum sealing may be the best option for you.
Here is a table that compares the pros and cons of plastic wrap vs. vacuum sealing:
| Factor | Plastic Wrap | Vacuum Sealing |
|---|---|---|
| Cost | Cheap | Expensive |
| Convenience | Very easy to use | Requires special equipment |
| Protection | Less protection against freezer burn | Provides better protection against freezer burn |
In summary, if you plan to store meat for a short period, plastic wrap may be sufficient. However, if you want to keep your meat fresh for longer, vacuum sealing is the better option. While it may be more expensive and requires special equipment, the benefits of vacuum sealing may outweigh the costs.
Comparing preservation methods for meat
Preserving meat is essential to avoid spoilage and food waste. There are several methods to preserve meat, including freezing, canning, curing, and vacuum sealing. Each preservation method has its advantages and disadvantages, and it is crucial to understand them to choose the best method for your needs.
The pros and cons of each preservation method
- Freezing: This is the most common method for preserving meat. It is easy, and you can store meat for an extended period. However, freezing can alter the texture and taste of the meat, and it requires a lot of freezer space.
- Canning: Canning meat requires a pressure canner and can be time-consuming. However, canned meat lasts longer than frozen meat and maintains its texture and flavor.
- Curing: Cured meat lasts longer than fresh meat and has a unique flavor. However, it requires specialized knowledge and equipment and may contain high levels of sodium and nitrates, which can be harmful if consumed in excess.
- Vacuum Sealing: Vacuum sealing meat removes all the air from the packaging, preventing the growth of bacteria and fungi that cause spoilage. It also maintains the texture and flavor of the meat. However, vacuum sealing requires specialized equipment and can be expensive.
Should I plastic wrap meat before vacuum sealing?
A common question is whether you should wrap meat in plastic wrap before vacuum sealing it. The answer is no; there is no need to wrap meat in plastic before vacuum sealing it. In fact, it may compromise the quality of the meat.
| Pros of wrapping meat before vacuum sealing | Cons of wrapping meat before vacuum sealing |
|---|---|
| – It can prevent freezer burn – It can add an extra layer of protection to the meat |
– It can trap air in the packaging, increasing the risk of spoilage – The plastic wrap can melt during the vacuum sealing process, ruining the meat |
Vacuum sealing is an effective way of preserving meat, and it eliminates the need to wrap the meat in additional plastic. If you want to add an extra layer of protection, consider using butcher paper or parchment paper instead of plastic wrap.
Tips for storing vacuum sealed meat
When it comes to storing vacuum sealed meat, there are a few things to consider to ensure the meat stays fresh and safe to consume. Here are some tips:
- Label the package: Always label the package with the type of meat and the date it was sealed. This will make it easier to keep track of which meat to use first.
- Freeze the meat: It is recommended to freeze the meat before vacuum sealing. This will help to prevent the growth of bacteria and ensure the meat stays fresh.
- Use quality bags: Using quality vacuum sealing bags is important to prevent air leaks. Cheap bags may not seal properly and allow air to enter, which can cause freezer burn and spoilage.
Should I plastic wrap meat before vacuum sealing?
It is not necessary to wrap the meat in plastic before vacuum sealing. In fact, it can actually be detrimental to the quality of the meat. Here’s why:
| Reason | Explanation |
|---|---|
| Air pockets | Plastic wrap can create air pockets between the meat and the vacuum sealing bag, which can cause freezer burn. |
| Moisture | Plastic wrap can trap moisture inside the vacuum sealing bag, which can cause the meat to spoil. |
| Bacteria | Plastic wrap can harbor bacteria, which can transfer to the meat when it is vacuum sealed. |
Overall, it is best to skip the plastic wrap and simply vacuum seal the meat in a quality bag. This will help to keep the meat fresh and safe to consume.
Other tips for storing vacuum sealed meat
In addition to the tips mentioned above, here are some additional tips to keep in mind:
- Store in a freezer: Vacuum sealed meat should always be stored in a freezer to prevent spoilage. Refrigeration is not recommended as it may not keep the meat at a low enough temperature.
- Keep the freezer organized: Organizing the freezer can help to keep track of which meats to use first and prevent freezer burn. Group meats together by type and label them for easy identification.
- Thaw properly: When it’s time to use the meat, it’s important to thaw it properly. The safest way to thaw vacuum sealed meat is to place it in the refrigerator overnight. Avoid thawing at room temperature as it can promote bacterial growth.
Preventing Freezer Burn in Vacuum Sealed Meat
One of the main benefits of vacuum sealing meat is preventing freezer burn, which is when the meat becomes dehydrated due to exposure to air and low temperatures. However, it is important to take certain precautions to ensure that your vacuum sealed meat stays fresh and free from freezer burn.
- Trim any excess fat from the meat before vacuum sealing it. Fat can go rancid in the freezer and contribute to freezer burn.
- Wrap the meat in freezer paper before vacuum sealing it to provide an extra layer of protection against freezer burn.
- Use high-quality vacuum sealing bags or rolls that are specifically designed for use with meat. These bags are thicker and have a better seal to prevent air from getting in.
- Avoid overfilling the vacuum sealing bags or containers, as this can cause the seal to break and let in air.
- Label the vacuum sealed meat with the date it was packaged so you can keep track of how long it has been in the freezer. Meat should be used within six months of being vacuum sealed.
Another important consideration when vacuum sealing meat is the temperature at which it is stored in the freezer. Meat should be kept at a consistent temperature of 0°F or below to prevent freezer burn, which can occur if the temperature fluctuates too much. To ensure that your freezer is working properly, use a thermometer to monitor the temperature and make adjustments as necessary.
| Signs of Freezer Burn | Causes of Freezer Burn | Prevention |
|---|---|---|
| Dry, discolored patches on the meat | Exposure to air and fluctuating temperatures | Trim excess fat, wrap in freezer paper, use quality vacuum sealing bags, avoid overfilling bags |
| Tough, stringy texture and off flavor | Dehydration and oxidation due to air exposure | Label meat with packaging date, keep freezer at consistent 0°F or below temperature |
By taking these steps, you can ensure that your vacuum sealed meat stays fresh and free from freezer burn, allowing you to store it for longer periods and enjoy it whenever you want.
Safety precautions for vacuum sealing meat
When it comes to vacuum sealing meat, safety is of utmost importance. Here are the top 10 safety precautions you should consider:
- Always handle meat with clean hands and tools: Be sure to thoroughly clean your hands and kitchen tools before handling meat for vacuum sealing. This will help prevent cross-contamination and the spread of harmful bacteria.
- Keep raw meat and cooked meat separate: Store raw meat in a separate bag from cooked meat. This will prevent any possible contamination from raw meat juices.
- Don’t overfill the bags: Overfilling the bags can cause leakages and increase the chance of harmful bacteria thriving in the seal. Leave at least an inch of space so the meat can properly freeze and seal.
- Avoid wrapping meat in plastic before vacuum sealing: Plastic wrap can prevent the vacuum sealer from properly sealing the bag and keeping the meat fresh. If you want to wrap the meat for added protection, use butcher paper instead.
- Label and date the bags: Mark each bag with the date and type of meat so you can keep track of how long it’s been stored in the freezer. This will help you avoid eating spoiled meat.
- Use high-quality vacuum sealer bags: Cheap bags can break or lose their seal, which can allow air in and expose the meat to bacteria. Invest in high-quality bags to ensure a proper seal and longer shelf life.
- Store vacuum-sealed meat in the freezer: Vacuum-sealed meat should always be stored in the freezer, as it’s not safe to leave at room temperature. Proper freezer storage will extend the shelf life of the meat and keep it safe to eat.
- Thaw the meat properly: Never thaw vacuum-sealed meat at room temperature. Instead, thaw it in the refrigerator, under cold running water, or in the microwave using the defrost setting. This will prevent bacteria growth.
- Inspect the meat before consuming: Always inspect the meat before consuming it for any signs of spoilage or contamination. If the meat smells off or has an unusual color, discard it immediately.
- Follow the instructions of your vacuum sealer: Always read and follow the manufacturer’s instructions for your vacuum sealer. This will ensure you’re using it properly and safely.
Conclusion
By taking the necessary safety precautions when vacuum sealing meat, you can ensure your food stays fresh and safe to eat. Remember to handle the meat with clean hands and tools, avoid overfilling the bags, use high-quality bags, and follow the instructions of your vacuum sealer. With these tips in mind, you’ll be able to safely and confidently vacuum seal your meat for long-term storage.
| Safety Precautions | Reason |
|---|---|
| Handle meat with clean hands and tools | Prevent cross-contamination and spread of harmful bacteria |
| Keep raw and cooked meat separate | Prevent contamination from raw meat juices |
| Don’t overfill bags | Prevent leakages and harmful bacteria thriving in the seal |
| Avoid using plastic wrap before vacuum sealing | Prevent improper sealing and keep meat fresh |
| Label and date bags | Keep track of shelf life and avoid eating spoiled meat |
| Use high-quality vacuum sealer bags | Ensure proper seal and longer shelf life |
| Store vacuum-sealed meat in the freezer | Prevent exposure to harmful bacteria and extend shelf life |
| Thaw meat properly | Prevent bacteria growth |
| Inspect meat before consuming | Ensure meat is safe to eat and avoid food poisoning |
| Follow instructions of vacuum sealer | Ensure safe and proper use of vacuum sealer |
Keep these safety precautions in mind during the vacuum sealing process to keep your meat fresh and safe for consumption.
7 FAQs About Should I Plastic Wrap Meat Before Vacuum Sealing
Q: Should I use plastic wrap before vacuum sealing meat?
A: Yes, it is recommended to use plastic wrap before vacuum sealing meat. This will help prevent the bag from puncturing and keep the meat fresh for a longer period of time.
Q: Can I skip plastic wrap and just vacuum seal the meat?
A: While it is possible to vacuum seal meat without plastic wrap, it is not recommended. This increases the risk of the bag puncturing and exposing the meat to air, which can cause spoilage.
Q: What type of plastic wrap should I use?
A: It is best to use plastic wrap that is designed for use with food and is free of harmful chemicals. Look for wrap that is specifically labeled as “food safe.”
Q: How should I wrap the meat before vacuum sealing?
A: Cut a piece of plastic wrap that is large enough to cover the entire surface of the meat. Place the meat on the wrap and wrap it tightly so there are no wrinkles or air pockets. Trim any excess wrap before placing the meat in the vacuum bag.
Q: Can I reuse the plastic wrap after vacuum sealing?
A: It is not recommended to reuse plastic wrap after it has been in contact with raw meat. This can increase the risk of contamination and spoilage.
Q: How long will vacuum-sealed meat last in the freezer?
A: Properly vacuum-sealed meat can last in the freezer for up to 2-3 years, but it is recommended to use it within 6-12 months for best quality.
Q: Is vacuum-sealing meat worth the extra effort?
A: Absolutely! Vacuum-sealing meat helps keep it fresh for much longer in the fridge or freezer, reduces waste, and can save you money in the long run.
Closing Thoughts
Now that you have the answers to your most pressing questions about whether or not to use plastic wrap before vacuum sealing meat, you can confidently preserve your food for longer and with less waste. Thanks for reading, and be sure to check back for more helpful articles and tips from our team!