Vacuum sealing at my butcher shop is causing a stir among customers.

My local butcher shop started vacuum sealing all their cuts last month. Customers who buy in bulk appreciate the longer fridge life. But regulars complain the meat doesn't cook the same as with paper wrap. I'm torn. It cuts down on spoilage, but the texture can be tricky. How are other shops handling this? Is vacuum sealing becoming standard, or are you keeping old ways?

3 comments

3 Comments

robin_foster11mo ago

Ngl, 'bulk customers only' seems overblown. Texture isn't everything.

charlie_roberts871mo agoProlific Poster

My Portland butcher uses vacuum seal for bulk customers only.

rodriguez.willow1mo ago

That "bulk customers only" thing hits on a pattern I see everywhere now. Like how some frozen food stores won't individually wrap items unless you're buying a whole case. It feels like businesses are quietly putting small conveniences behind a paywall, or just making you buy more to get them.