It is well known that the taste of meat packaged in a modified atmosphere suffers, especially the fat tastes clearly rancid to my taste even before the sell-by date. Tenderness also falls by the wayside, as vacuum technology has finally prevailed in the hanging process. To neglect taste and tenderness for the sake of "better appearance" is absolutely incomprehensible to me.

In any case, I have noticed that vacuum-packed meat tastes much better and is also much more tender. The so-called protective atmosphere is not, as one might expect, a gas that displaces the oxygen that promotes fat oxidation, no, the oxygen content is actually increased! ...just to keep it "nice" and bright red!

I hope that real quality will prevail in the future, but this will only work if consumers stop being misled by the visual appearance and really take a closer look ;-)