Slightly off topic but curious why do you freeze cryovac meat?
IMHO the whole idea of cryovac is so you don't have to freeze it so:-
- the food packs better,
- takes less energy to store (fridge not freezer),
- tastes better (freezing bursts the cells) cause it retains the moisture
- when stored at 3 degrees, shelf life of 10 weeks if prof vac'd and 2 weeks if repacked and home vac'd (you lose 8 weeks due to the bacteria increase in the rehandling after purchase)
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