Money Saving Tips On Meal Prep MEAT EDITION

Ingredients

• 2 lb Beef Tenderloin (bulk pack, trimmed of excess fat; cut into 3‑inch thick portions)
• 1 tsp Kosher Salt (optional, for light seasoning before sealing)
• ½ tsp Freshly Ground Black Pepper (optional, for light seasoning before sealing)

Instructions

1. Gather Tools & Sanitize

   Set out the cutting board, sharp knife, vacuum sealer, bag roll, marker, and a clean towel. Wash your hands and sanitize the board with hot, soapy water.

   Time: PT5M

2. Trim & Portion the Tenderloin

   Remove any silver skin or excess fat from the beef tenderloin. Slice the meat into 3‑inch thick steaks, aiming for about three steaks per vacuum bag.

   Time: PT10M

3. Light Seasoning (Optional)

   Sprinkle each steak with ½ tsp kosher salt and ¼ tsp black pepper per bag, if desired.

   Time: PT2M

4. Cut Vacuum Bags to Size

   Pull the required length of bag from the roll, cut with scissors, and lay flat on the board.

   Time: PT2M

5. Load Steaks into Bags

   Place three seasoned steaks into each bag, leaving space around them for air to escape.

   Time: PT3M

6. Vacuum Seal

   Insert the open end of the bag into the Potane vacuum sealer, close the lid, and press the seal button. Wait for the blue light to confirm a tight seal.

   Time: PT5M

7. Label & Freeze

   Write the date and portion size on the bag with a permanent marker, then place the sealed bags flat in the freezer.

   Time: PT3M

8. Clean Up

   Wash the knife, cutting board, and any surfaces that touched raw meat. Wipe the vacuum sealer with a damp cloth.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

0g

Fat

15g

Fiber

0g