Why Tenderize Meat In A Vacuum Sealer?

Tenderizing meat in a vacuum sealer is often considered the best way to tenderize tough cuts of beef.

This is because it can be done without affecting the flavor or texture of the meat. In fact, tenderizing meat in a vacuum sealer often results in a more tender and juicy piece of meat than traditional methods. This can be done in a chamber vacuum sealer with or without a vacuum seal bag. Of course, vacuum sealing a tenderized piece of meat helps to preserve the flavor and freshness of the meat, making it a great option for operations needing to prepare meals in advance.

There are many benefits to tenderizing meat in a vacuum sealer. The most obvious is that it results in a more tender product. But there are other benefits as well. For example, vacuum-sealed meat can be stored for longer periods of time without losing its flavor or freshness. Additionally, the vacuum sealer helps to prevent bacteria from forming on the meat, which can make it unsafe to eat. By tenderizing your meat in a vacuum sealer, you can rest assured that you’re getting the best possible quality in a safe and natural way — FAST!

No more beating, needling, or combing which can be time-consuming and yield inconsistent results.

Tenderizing with CombiVAC

Henkelman’s CombiVAC technology has a pre-programmed “tenderizing” function that helps turn tough cuts of meat into tender pieces your customers are sure to enjoy! It works by pulling a full vacuum and then holding this vacuum for a preset time. During this process, the fibers of the meat are stretched and held. Once the program ends the protein returns to its original state. This leaves the meat with a more consistent texture and appearance.

The Henkelman CombiVAC “tenderize” function comes standard on all Marlin and Boxer models making and is a great way to tenderize meat in a vacuum sealer.