It's a family affair and we do all the processing ourselves. Burger, steaks, roast & some jerky. If we want pepperoni we may take it in and have it done, but we do the majority of it.
One thing we do is before we vacuum seal it we put the seasoning in with the meat. Vacuum seal it and then when it comes time to prepare it, we let the meat thaw to room temperature to let it marinade then cook it.
Burger, for hamburger meat we mix in the bacon ends and pieces (the kids love this), anything else gets some 60/40 or 70/30 chub mixed with it to give it a little fat.
One thing we do is before we vacuum seal it we put the seasoning in with the meat. Vacuum seal it and then when it comes time to prepare it, we let the meat thaw to room temperature to let it marinade then cook it.
Burger, for hamburger meat we mix in the bacon ends and pieces (the kids love this), anything else gets some 60/40 or 70/30 chub mixed with it to give it a little fat.