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Message: [QUOTE="August_West, post: 4041235, member: 1047"] That's what my vacuum sealer is great for. I have bought both Pig and cow from a local farm in 1/4 to 1/2 ranges over the years. I have to spend pretty much a full day doing some more butchering from how it was received, and then Break it down into portions I can vacuum seal. It takes a while but Ive pulled stuff out of freezer thats well over a year old vacuum sealed and frozen ( I keep my Basement storage Freezer at minus 12 degrees F.) Naturally defrost it and I swear if I gave someone a blind test of say two Ribeyes side by side one 12 months frozen and one 7 days frozen, you could tell no difference. If you dont have a freezer that goes (at minimum) below Zero degrees dont bother storing meat long term. -10 and below that even is excellent. However a good Freezer and vacuum sealing can really keep things in shape for quite a long time. [/QUOTE]