vacuum

I've read on a couple forum posts that some use a FoodSaver to repackage meat after it's trimmed for contests. Is there any specific way that seems to work best or bags that work for the different meats? I'm heading to my first contest in a month and just got an older model for free off...

I'd like to vacuum pack and then blast freeze cooked meat for retail sale (professional kitchen). I'm looking for the best procedure in terms of quality and safety. Is it best to ice bath-chill cooked meat to below 40º before shredding and vacuum packing? Or, is it better to hot-fill - shred...