Vacuum Packed (Vac)
Vacuum Packed involves the removal of air and oxygen from the packaging. This creates a vacuum and assists in the preservation of meat and improvement in meat quality due to the lack of oxygen around the meat that promotes bacterial growth. Vacuum packing is adapted to all methods of packaging, including:
- Individually Wrapped – Vacuum Packed (IW/VAC)
- Layer Packed – Vacuum Packed (LP/VAC)
- Multi Wrapped – Vacuum Packed (MW/VAC)
- Tray Packed – Vacuum Packed (TP/VAC)
LAYER PACKED (LP)
Indicates the product is packed into a carton containing two or more layers of meat with each layer separated by an approved material. Layer packed meat is most commonly used to layer small cut items (e.g. Flank Steaks or Backstraps). Layer Packed uses the cipher ‘LP’.
INDIVIDUALLY WRAPPED (IW)
Indicates that the meat cut has been individually wrapped in an approved material, such as a sheet, stock netting or bag. These are most commonly used on larger primal cuts. Individually Wrapped uses the cipher ‘IW’.
MULTI WRAPPED (MW)
Multi Wrapped indicates the meat has been packed in a single bag or covering and contains two or more cut items. This method is most commonly used for small and medium sized primal cut items (e.g. Chuck Tenders – Lamb Racks). Multi Wrapped uses the cipher ‘MW’.