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DAE remember wrapping every roast in plastic wrap before the cryovac bags took over?
When I started at Hartman's on 5th Street back in 2001, we wrapped every single primal in plastic wrap and butcher paper, and I probably went through 3 rolls a day. Fast forward to now and our vacuum sealer does a whole lamb leg in about 12 seconds, and the meat holds color way longer. I fought the switch for almost a year because I thought the bags made the case look cheap, but our shrink dropped from about 8 percent to under 3. The one thing I still miss is being able to eyeball a cut through the paper without poking holes in it. Anybody else still wrapping by hand for certain cuts, or did everyone cave and go full vacuum?
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sanchez.mary6d ago
Did anyone ever figure out the math on plastic use versus the cryovac bags? We got rid of all that wrap but now we're tossing a bag per primal and those things are way thicker plastic. Old timers at my shop swore the paper let the meat breathe a bit, kept the outside from getting that wet slimy feel in the first few days. The bags lock all that moisture in and sometimes a case looks soupy by day three. I still wrap the dry aged stuff by hand cause the crust needs to stay dry.
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