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Dropped $240 on a vacuum sealer for my shop and it paid for itself in 3 months
I was wrapping cuts in plastic and butcher paper like always, losing maybe $60 to $80 a week in trim going gray on the shelf. My wife pushed me to get a chamber vac sealer, $240 on sale at a restaurant supply place in Cleveland. First month I stopped tossing spoiled trim, and the ground beef I sealed on Monday still looked fresh on Saturday. The dry edges on my ribeyes went away too, so I stopped trimming half of them off just to make weight. I do about 90 lbs of product a week and the math worked out fast, way faster than I figured. Anybody else running a chamber sealer in a small shop, or did you go a different route for shelf life?
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