Usually this is referred to as "modified atmosphere packaging (MAP)" or within industry as "gas flushing." There are many different mixes of MAP; some common ones for meat are:
- High Oxygen (for a good "bloom")
- Nitrogen gas (for no "bloom")
- Carbon Monoxide (only a very small percentage of CO mixed with mostly Nitrogen gas - give a good, stable "bloom")
The last two store better, but vacuum packaging stores the best, particularly for long-term frozen storage (greater than 3 months). MAP options were developed for use in the retail display of "case-ready" meat (pre-cut into retail portions at a packing plant).
For producers working within alternative marketing channels (e.g. direct marketers), vacuum packaging makes the most sense.
If producers are selling to retailers, we recommend the vacuum packaging of primals or sub-primals, then cutting meat fresh at the store, and packaging the finished cuts in either an plastic-wrapped tray or butcher paper, depending on how the store retails its meat products. This process would require that the store employs a meat cutter.
