To me it is not worth 8 cents more. Properly wrapped meat in white paper is perfectly acceptable. Maybe if you are not planning to eat it for a loooong time, it would be worth it. (though I doubt it would matter that much).
Cows may not be smarter than People, but some cows are smarter than some people.
Meat wrapped in a double layer of butcher paper is perfectly fine, and it keeps very well. I only vacuum wrap stuff I am selling, as folks like to see the meat. I do, however, think vacuum sealed is nicer when defrosting. No juices escape, so it's a little less messy that way. I'd say go old school, and save some $$
depends how well the vacuum seal too. When I had the pigs done the butcher had apparently just recently switched to vacuum sealing and I'd say he needs some practice. About a third of it~ and all 4 of the hams (I had the hams cut in half so there were 4 of them) lost the seal before I ever got them home.
I prefer the white paper wrap, but the new butcher we're using only vacuum wraps so we have no choice on the matter. I do agree with Rose that it's nice to be able to see what's in the packages at a glance with the clear vacuum wrap.
"Perhaps I'll have them string a clothesline from the hearse I am in, with my underwear waving in the breeze, as we drive to the cemetary. People worry about the dumbest things!"
If it is for your own use, go with the paper wrap. All the paper wrapped meat we have was wrapped in plastic wrap then wrapped in paper. ask the butcher if he does it that way. we are eating maet still from a bull we butchered exactly one year ago this month, and it is fine, not freezer burnt at all. we vacuum seal the meat we sell, so the customers can see the meat. I have found though, that the vacuum sealed ones you have to be more carefull with. bone edges can poke right through it you drop it on the floor or something, then youve lost your seal.
Our butcher uses paper and does a good job with it. Sometimes we have year-old meat in the freezer that is still in really good shape before we get around to using it. The vacuum wrap is great. I personally just wouldn't spend the extra cash on it.
"The effectual fervent prayer of a righteous man availeth much" James 5:16
I prefer vac pack. We had our pig done in paper and its just too messy to thaw. Not to mention orur freezer got left cracked and everything thawed in the paper so we had pig blood all over the floor and pooled in the bottom of the freezer.
We are taking in our cow in two weeks to a USDA processor and they vac pack for a total processing fee if .50/pound.
Our lamb & beef come from the butcher in the paper wrap. We usually get a whole lamb and a spilt side of beef every 6 months. We can't raise our own, but the animals come from our neighbors. As far as chickens, I process close to 60 a year and use the shrink warp with them. I would say that we turn our meat over in the freezer every 6 months and we haven't seen freezer damage from either packaging. As far as thawing, it is cleaner in the freezer wrap.For me, packaging the chickens is easy, drop them in the bag, and vacuum pack it.
I like the freezer wrap better. I have had too many of the vaccumed packeges get a hole poke in it from being moved around. Being a family of 7 with the freezer wrap we use it up before any freezer burn happens.