Simpson desert ten yrs on meetup July 5th Coober Pedy start 2024

[Cuppa]

It sucks all the air out and seals the bag shut.
With no air things stay fresher longer.
Also removes the chance of freezer burn.

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Actually I believe their may be a difference between 'Vacuum Sealed' & 'Cryovac'd'.

Both use the same sort of process, one is done on a 'home' machine, the other on a more powerful professional machine, generally with stronger bags.

I'm probably splittng hairs, but I know that the 'reasonable quality' home machine we have does not do as good a job as one gets from most butchers shops for example.

For a short duration trip either will do if frozen too, for longer periods I'd go with the butcher's machine every time.

Our default meat storage is cryovac'd & frozen. In hot climates portable freezers rarely remain at the recommended minus 18 deg.C but with the contents cryovac'd we have never had any problems & some has been kept for many months in the tropics.