I just picked up my deer from the processor and although he did a great job at the butchering, I'm not real satisfied with the wrapping. It is wrapped on styrofoam trays and with a layer of Saran wrap or whatever. Should I wrap another layer of clear saran wrap or freezer paperover the already packaged meat or remove the wrap and use freezer paper. I will be vacuum packing some of the steaks, but the burger I don't want to have to vac pac if i don't have to. There's alot of it. And with the steaks, chops and other cuts I'd go broke buy all those rolls of vacuum bags.

What do you guys do?

I do my own processing and vac pack all of my meat because it will last longer that way.

I was afraid someone would say that. Well I have been sealing with the vac sealer for an hour, have a long way to go. I just wanted to see if anyone resonded with other ideas, but I guess not. Thanks wibowhntr for your input

We vacuum seal our burger and stew meat, but not the steaks or roasts.

Gathered up whatever your wrapping, wrap it in freezer wrap and then wrap that in freezer paper. Easy to lable, and I've never had any meat get freezer burned.

I'm sure vacuum sealing would work just as well, but it's how we've always done it and it's always worked out.

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I butcher my own and have allways just used freezer paper and tape,then just wright on it what it is......

I cut(process) my own and for others. I wrap in celaphane and then in butcher paper. I've had meat last [:-]4yrs with very little freezer burn.
On a side note I take off as much fat as possible b/c fat turns faster than meat. If the fat turns rancid then the meat does too. I don't follow too many of the guidelines set by anyone......... I've been told that pork is only good frozen for 6months. I found a boston butt from 2003 and it was still good...... it was vac sealed.

I have always used double wrap of freezer paper. Works great for us.

Thank Guys I appreciate it.

Vac pack is the way to go. It will last way longer than any other type of wrapping.