Using a vacuum sealer to age steak is a great way for butchers, meat shops, and individuals to have a tender steak seasoned just right.

For butcher shops and meat shops, aging a steak in a house seasoning or marinade is a great way to showcase the seasoning.

As little as two steaks up to large slabs of ribeye rolls, whole tenderloins, etc. can be aged using this method. The most important part is having a vacuum sealer and bags to accommodate the size of meat being sealed.

Start off with dry seasoning or marinade of choice. We recommend a mild or medium tasting seasoning. After multiple days a bold seasoning can overwhelm the taste of the steak.

If using a dry seasoning, season the meat before inserting into the vacuum bag. If using a marinade, put the marinade in the vacuum bag prior to inserting the meat.

Insert the cut of meat and vacuum the air from the bag. Once air is removed from the bag, seal the bag and place in refrigerated storage for 3-14 days.

The AV-AVS vacuum sealer used in the video is a great option for butcher shops and meat shops. It is capable of sealing up to 300 packages per hour.

To shop vacuum sealers and bags, visit: http://www.uspackagingandwrapping.com or call us at 1-800-441-5090!