[gerard]

Hello!  We slice and portion in individual plastic bags roast beef, pastrami and corned beef for sandwiches.  Problem is they turn grey within 2 days.  Can you suggest how to ensure they remain beautifully red?

Thank you.

 

[chefbuba]

Slice daily.

 

[brianshaw]

or even better: slice to need.

 

[pete]

The problem is oxidation.  If you can keep all the oxygen out of the bags then your meat would remain red longer.  That would require a vacuum sealer and the proper bags, which would get get very expensive fast.  Your best bet, as the previous posters stated, is to slice less, more often-at least once a day.

 

[maryb]

Foodsaver now has some ziplock vac bags....

 

[dagger]

Foodsaver now has some ziplock vac bags....

I have used these bags, they do work but not forever. You can suck the air out but over time they will fail sometimes I use the for cheese and so far 2 bags let air back in after few sucks. The pump you can get off amazon under $20 and if you like it foodsaver has half price or 2 for 1 sales all the time. I buy my big packs then, cheaper than costco

 

[gerard]

I was told by a purveyor that packing them in air tight baggies actually suffocates the meats and since they have no nitrates that is turning them grey,?????

 

[cheflayne]

I was told by a purveyor that packing them in air tight baggies actually suffocates the meats

Ask the purveyor to explain cryovac packed primal cuts then.

 

[dagger]

I was told by a purveyor that packing them in air tight baggies actually suffocates the meats and since they have no nitrates that is turning them grey,?????

Yes vacuum sealing meats like beef turns color, mostly darker that you would think it turned but once the package is open and the air hits it will turn red again. I'm talking freezing vacuum sealed meats, haven't see it in fresh guess doesn't stay around long.

 

[kuan]

Slice daily.

Yep. There is no substitute. Your product will be better, your customers will like you, you will get three Michelin stars.