Bone-in meat
Puncture-resistant bags
- Do not puncture in transit
- Keep the vacuum
Solutions for meat
Packaging for meat, poultry and delicatessen
From chilled steaks to sausages and slices. We will help choose a material that withstands bone, keeps the colour of the meat and shows off the product on the shelf.
- Bakingand sous-vide
- Puncture-prooffor bone-in meat
- Printingto your artwork
Tasks and solutions
How we can help
Premium steaks
SKINFRESH™
- The film hugs the product
- 75–85% less plastic
Ready meals
Oven bags
- Oven baking
- Long sous-vide cooking
Slices in a tray
Lidding films
- Peel effect
- Antifog, barrier
Sausages and delicatessen
PA/PE barrier bags
- Seal through grease
- Long storage
Meat juice
Absorbent pad
- A dry display
- Any colour
Baking and sous-vide
Bags that are not afraid of the oven
Oven bags withstand baking and long sous-vide cooking — the seal holds and the film keeps its shape. PET bags cannot do this.
- Polyamide / polypropylene
- Can be printed
- Suitable for ready meals and semi-finished products
Examples
Meat in our packaging
Active barrierActive packaging with a volumetric antibacterial effect
A conventional laminate protects the product passively — it simply separates it from the environment. The CHISTEH biocidal layer based on silver ions makes the packaging active: it suppresses microbial growth itself. Available for vacuum bags, lidding films, laminates and board.
Technology developed together with CHISTEH
More about the technology14→21days
shelf life of certain products according to tests
- Prevents the growth of fungi and bacteria
- Keeps the product looking good for longer
- Safe for health and the environment
- Certified products
Related article
- How to extend a product’s shelf life with packagingA product spoils because of oxygen, moisture, microorganisms and damage. Packaging can protect against each of these causes — if it is chosen for the specific product. Here is what works and when.Read
- Why a vacuum bag loses vacuum: six causesLoss of vacuum is the most common complaint about vacuum packaging. There are six causes, and only some of them are related to the bag itself: the rest are loading, machine settings and storage.Read
Questions
Frequently asked questions
Did not find the answer? Call or write — a technologist will reply within one business day.
Which bag is needed for bone-in meat?
Extra-strong puncture-resistant multilayer bags — bones do not pierce them in transit and they keep the vacuum.
Can meat be baked right in the bag?
Yes, in oven bags. Regular bags are not suitable for this.
How can I keep the colour of the meat?
Barrier packaging without oxygen access and skin packaging help. We will choose a solution for your product.
Goes well with
Products for meat
Vacuum bags
Extend shelf life, resist punctures, withstand freezing and baking.
Learn more
SKINFRESH™
The film hugs the product like a second skin. 75–85% less plastic.
Learn more
Lidding films
Peel effect, frost resistance, antifog. For any tray-sealing equipment.
Learn more
Absorbent pads
Juice and moisture go into the layer — the product looks fresh on the shelf.
Learn moreRequest
We will help you choose packaging for meat
Tell us about the product and equipment — we will suggest a solution and send samples.
- Phone+7 (495) 673-68-69+7 (926) 994-62-94
- Emailinfo@finnvacum.ru
- Messengers · +7 (926) 994-62-94