To help preserve the quality of the product on purchase, Cleaver cuts your order fresh and vacuum packages to your specification. In essence, Cleaver removes the air from the package & produces a vacuum inside.
What affect does vacuum packaging have on meat and poultry storage?
Oxygen in the air hastens the chemical breakdown & microbial spoilage of meat & poultry.
The advantages of preparing your order this way is simple! The vacuumed packaged meat & poultry will taste fresher & last longer than meat stored in conventional packaging.
Meat & poultry will maintain its’ freshness & flavor 3 – 5 times longer than with conventional packaging as there is no oxygen contact. The texture & appearance will be maintained because microorganisms such as bacteria mold & yeast cannot grow in a vacuum. In addition, freezer burn is eliminated as the meat & poultry no longer become dehydrated from contact with cold, dry air. Virtually you can freeze your order indefinitely and when ready to use, it wil be as fresh as the day it was prepared for you.
The end result is that the meat & poultry will marinate in minutes because as the air is removed, the pores of the meat & poultry open up & allow the marinade to penetrate.
Muscle location as related to tenderness
Generally beef tenderness is related to two factors: 1) function of muscles, and 2) frequency of use in the live animal. Muscles used for locomotion (walking, lifting of head, etc.) tend to be less tender than muscles used for supporting the skeleton.
Found in the front shoulder (chuck) and hind leg (hip), these muscles were used for working. Therefore, they are stronger then the support muscles of the back (loin) and rib. Locomotion muscles have higher percentages of connective tissue or gristle. Connective tissue contains collagen. Both heat and moisture (water) are required to dissolve collagen during cooking.
Found in the rib and the back (loin), these muscles were used to support the midsection of the live animal's skeleton as the animal moved. Since they did less work, support muscles have less connective tissue than locomotion muscles and are finer and smoother in texture resulting in a more tendered cut of meat.