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Cattle Boards
Beginners Board
New butcher shop
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<blockquote data-quote="donnaIL" data-source="post: 257476" data-attributes="member: 37"><p>Vacume sealing would be a great option, our processor doesn't offer it. I would pay extra for it because when I bring the meat home I vacume seal it anyway and have to pay for the bags. Our processor does double wrap the meat, plastic wrap then the waxed paper. They will not package steaks one to a pack, they require a minimum of 2, I would like that also. </p><p></p><p>My biggest gripe though is them never being able to tell me when it will be ready and in some cases I think they have hung the meat too long. I've gotten a call as early as 7 days and as late as 28. </p><p></p><p>Donna</p></blockquote><p></p>
[QUOTE="donnaIL, post: 257476, member: 37"] Vacume sealing would be a great option, our processor doesn't offer it. I would pay extra for it because when I bring the meat home I vacume seal it anyway and have to pay for the bags. Our processor does double wrap the meat, plastic wrap then the waxed paper. They will not package steaks one to a pack, they require a minimum of 2, I would like that also. My biggest gripe though is them never being able to tell me when it will be ready and in some cases I think they have hung the meat too long. I've gotten a call as early as 7 days and as late as 28. Donna [/QUOTE]
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