Cleaning down after a day in the field leaves you with more meat than the freezer will neatly hold, and these Vogue vacuum pack bags are a tidy way to deal with it. The micro-channel embossed surface lets a vacuum sealer draw the air out fully, so portioned venison, game birds or trimmed cuts go into storage with no trapped air to cause freezer burn. Used with a compatible vacuum sealing machine (sold separately), each bag forms an airtight seal that locks in flavour and slows oxidation, helping keep fridge-stored food fresh for an extra three to five days and cutting waste. The bags measure 250mm wide by 350mm, suitable for steaks, joints and bagged-up portions, and come transparent so you can see the contents and label as you go. They are rated from -18C up to +100C, so the same bag goes from freezer to boil-in-the-bag reheating or sous vide cooking. Supplied in a box of 50 for steady larder and kitchen use.
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