I strongly disagree, plastic wrapping is the same as clorinating chicken.
You are introducing an extra industrial step to save the additional cost of maintain sanitary conditions throughout the supply chain.
> Freezing ruins the texture of the meat.
Unless you are grilling some very premium beef cut and eating it without any rub or marination, I strongly doubt the majority of people would even know the 'texture' difference in a blind test.
> I strongly disagree, plastic wrapping is the same as clorinating chicken.
>You are introducing an extra industrial step to save the additional cost of maintain sanitary conditions throughout the supply chain.
Vacuum packing meat increases shelf life because the lack of air halts aerobic decomposition. That's not something that can be replicated by "sanitary conditions".
It’s not just about the cost at the supply chain. If hypothetically 3% more food spoils, that’s roughly equivalent to 3% of all environmental impact of all farming and fishing. All the pesticides, land use, runoff fertilizer, fuel, methane production etc adds up to vastly more than the costs from plastics.
We think of costs in terms of money but shipping more crap means more fuel and thus more global warming etc.
You are introducing an extra industrial step to save the additional cost of maintain sanitary conditions throughout the supply chain.
> Freezing ruins the texture of the meat.
Unless you are grilling some very premium beef cut and eating it without any rub or marination, I strongly doubt the majority of people would even know the 'texture' difference in a blind test.