Thread: How would you process this lot of meat

Originally Posted by Groundskeeper Willie

Steaks and big chunks for casseroles or bbq scewers. I picked a vac packer up from Briscoes. Best thing ever the meat lasts for ages. Lesser cuts into mince. As mentioned it makes great patties but also meat balls for pasta. I tend to add beef or pork to it otherwise can be a little dry.

Yep have a vac packer, so much better than putting in plastic bags with questionable labels