Interesting to hear about folks who did not have good results from freezer wrap. Never used Saran, specifically. Normally it's just plain old Reynold's or Glad plastic wrap. I've been using it for years with great results. Cuts stay red colored and fresh for years. I watched Steven Rinella do it this way as well. I have a very nice vacuum sealer, but use this method instead. I also generally use a freezer bag over the plastic wrap instead of butcher paper. It's definitely more expensive than paper. Perhaps less expensive than vacuum.
Not saying vacuum isn't a great way to go. Just that plastic wrap should work very well. I put quite a few wraps on a cut, say 2.5 foot section on a pound of meat. I wrap, fold, wrap, fold, until it's all around the meat.
There is a whole thread here on Rockslide about people having excellent results doing using plastic wrap.
So I saw a video a while back that showed Steve Rinella not using a vacuum sealer but instead wrapping meat in plastic wrap followed by freezer paper. I’m guessing this was before he picked up the sponsor from Weston. Anyway, so we are eating everything in our deep freezer right now, including...
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