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by Pre Brands January 30, 2019
The two test subjects were a:
Each went into the refrigerator for 5 days. Watch to see what we discovered and why we choose to keep our beef airtight and vacuum-sealed.
From the butcher counter, steaks may be wrapped in plastic wrap and butcher paper, and then sealed with a rubber band or tape. Often these steaks have been sitting in the meat case exposed to oxygen throughout the day.
The presence of oxygen results in a bright red color in beef.The reason why beef at the meat counter is usually bright red instead of a deep red or purple is that it's in constant contact with oxygen.
Next to your grocery store’s butcher counter is the pre-packaged meat section. Here you’ll find meat that is vacuum-sealed. When a steak is vacuum-sealed, oxygen is removed, which is why it is not bright red but a deep red or purple.The seal keeps oxygen out of the package, which equals a longer shelf life.
Our beef at Pre® is vacuum-sealed. We chose to vacuum seal our meat to preserve freshness for our consumers. The cardboard backing on our packaging is 100% recyclable and the film we use is free of synthetic chemicals. In addition, we never use nitrate film to enhance meat coloror gasses to extend shelf life – vacuum sealing works just fine.
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