Shrink vacuum bag with bottom seal and 45 micron thickness perfect for tight, professional packaging of meats, cheese and more. Great for presentation and extended shelf life.
Ever spent ages marinating a beautiful brisket, only to vacuum seal it in a bag that looks like a wrinkled bedsheet? Yeah, I’ve been there. That’s why I switched to this 45-micron shrink vacuum bag with bottom seal. Pop it in hot water after sealing, and boom it shrinks snug around your product like a custom suit. I used it last weekend for some herby chicken breasts and honestly, they looked so good I almost didn’t want to cook them. Almost. This bag isn’t just functional, it’s presentation-level packaging. It turns fridge food into display-worthy deli stock. No joke.
If you're in the meat business or just take your steak game very seriously this is the kind of vacuum bag you want in your corner. The 45my thickness strikes a sweet spot: thin enough to shrink beautifully, but strong enough not to tear mid-process. I watched a butcher on TikTok using almost the exact same bags for dry-aged ribeyes, and let me tell you, those things looked straight out of a premium steakhouse. Whether you're packaging smoked sausage, brisket, or even artisanal cheese, the shrink-fit gives your product that “I-know-what-I’m-doing” vibe.
This bag may be lightweight, but don’t let that fool you it’s a real workhorse. The bottom seal gives your product a nice symmetrical finish, which helps when you're stacking or freezing. Plus, the way it hugs the product after shrinking makes everything look tight, clean, and very professional. I once packed a few cuts of pork shoulder in these, tossed them in the freezer, and months later they still looked like I’d sealed them that morning. Minimal freezer burn, maximum pride.
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