Primal and sub-primal meat cuts
Vacuum-packed beef, lamb and pork destined for further processing or retail.
Equipment
Technology that processes and packs food better, backed by people who keep it running.
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From casings to films to finished packs: packaging that protects product and presents it well.
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Packaging
A barrier bag keeps oxygen out and moisture in, so fresh and processed product stays at its best from the plant to the customer.
Product overview
Barrier bags are made from multi-layer plastic films engineered to limit the passage of oxygen and moisture. Packed under vacuum, they slow spoilage, protect colour and reduce weight loss during storage and distribution.
Many barrier bags are also shrink bags: after sealing, a brief pass through hot water or heated air tightens the film around the product, removing wrinkles and trapping less air and purge.
Applications
Vacuum-packed beef, lamb and pork destined for further processing or retail.
Whole birds and portions where a tight, clean-looking pack matters.
Protection against oxygen and moisture for ripened and fresh products.
Pack formats used for cook-in or post-process chilling, depending on the film.
Benefits
Low oxygen transmission slows oxidation and the growth of spoilage organisms.
Shrink performance reduces wrinkles and visible purge.
Film structures selected for the weight and shape of the product, including bone-in cuts.
Bag sizes and film grades matched to the chamber or sealing equipment in use.
Available solutions
Contact BTE to confirm the current range and availability.
How to specify
Keep exploring
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