While a vacuum-sealer is ideal for ensuring that meats are packaged correctly, you can get by just fine with double wrapping cuts of meat with freezer paper, aluminum foil or airtight zip-loc bags. The plastic wrapping from the store is designed for quick access, not freezing.
Steak, ground meat, chicken, pork, whatever, it all works well with ziploc bags.
Ziploc® brand bags made with polyethylene are a great choice for food storage, but should not be used for sous vide cooking (boiling in water) as the softening point is 230°F and boiling point for water is 212°F.
Plastic bags are not heat-resistant and, when subjected to high temperatures, can melt or release dangerous chemicals that can contaminate food. Instead, you should wrap the raw meat in a food-grade material like butcher paper or aluminum foil before grilling it.
In short, yes but with a few limitations. All Ziploc bags, from snack bags to freezer bags, are safe for reuse. The folks at Ziploc told me it's on account of the “high-quality materials that [the bags] are strong enough to be used again,” reiterating that their bags are reusable several times over.
We recommend that you keep your fresh, raw meat on the bottom shelf of the refrigerator, which usually offers ideal temperatures. Make sure to keep your cooked meat and any warm foods you're putting into the fridge to cool down far away from the raw beef.
Once you're home, keep the meat separate from other items in your refrigerator, ideally storing it on the bottom shelf. "Keeping it in the plastic bag or closed container can also help avoid cross-contamination at home," says Costello.
It is perhaps stating the obvious, but since this is an attempt at a complete guide: all dry aging should occur with unwrapped/unbagged meat, where the cuts are placed 'naked' into the fridge. Leaving meat in a vacuum bag is wet aging. To learn more about the difference between Wet and Dry Aging, read this article.
Place the raw chicken in ziplock plastic freezer bags. Press out as much air as possible before sealing the bag.
“You can reuse Ziploc bags as long as they haven't been used for raw meat or other TCS foods,” Hutchings said. “TCS (time/temperature control for safety) foods are more susceptible to bacterial growth than shelf-stable foods, so if you store a TCS food item in a Ziploc bag, there may be more germs inside the bag.”
Whether you're storing meats, vegetables, leftovers, or pantry essentials, Ziploc® Storage Gallon Bags have you covered.
“However, if the bag was used to store raw meat, fish, eggs or other allergy-triggering foods, we do not recommend reusing.” The best method? The representative from SC Johnson says, “We'd recommend washing with soap and water and letting air dry.” Don't turn them inside out, or you risk ripping the seams.
Transfer it to a sealable Ziploc bag, and be sure to squeeze out any and all excess air. Do NOT skip this step! Flatten. Use a roller pin to flatten the beef into a thin, even layer.
While a vacuum-sealer is ideal for ensuring that meats are packaged correctly, you can get by just fine with double wrapping cuts of meat with freezer paper, aluminum foil or airtight zip-loc bags. The plastic wrapping from the store is designed for quick access, not freezing.
Always put raw meats into a disposable plastic bag before putting them in a reusable bag. A disposable plastic bag will help contain any juices that drip off raw meat, fish and poultry packages. These juices will then be unable to touch other foods and contaminate them.
Many plastic cling wraps are made of polyvinyl chloride (PVC), which often contains plasticisers like phthalates. Studies show that these chemicals can leach into foods, particularly those with high-fat content, like meats or cheeses.”
Plastics break down over time, which means they can potentially release trace amounts of microplastics and whatever chemicals they are made of into the food. This is more likely to happen when the plastic has been heated or when it's old and has been subjected to repeated use or washings.
Leaving food uncovered can lead to cross- contamination. Cover food with tight-fitting plastic wrap or aluminum foil.
Don't keep raw meat in unsealed containers. An unsealed container is an invitation for leaks, which means you can end up accidentally contaminating other food in your fridge. Plastic food storage and tupperware with sealable lids are your best option.
People to food
People can also be a source of cross- contamination to foods. Some examples are: Touching raw meats then handling vegetables or other ready-to-eat foods without washing hands between tasks. Using a food soiled apron or towel to wipe your hands between handling different foods.