Don Y wrote:

It's not clear that vacuum sealing in rigid containers provides
significant real benefit.

I've asked about that several times in food preservation groups.
The silence was deafening.

I think *true* vacuums in, e.g., canning jars has benefit.
Note, there, you typically ALMOST completely fill the jar
with liquid (etc.) leaving very little volume for air/vacuum.

And when you put them back in the water bath, water boils in them, forcing out
any air or oxygen. So when the jar cools, water vapor at the top condenses,
leaving a vacuum. It's the heating process that sterilizes the contents, and the
vacuum that keeps it so. Once you break the seal the product is no longer safe
for indeterminate storage. Sucking some of the air back out won't change that.

FWIW, meats can be stored for months in a cold freezer if you first freeze them
solid individually, then spray them with cold water using a trigger sprayer to
coat them with a good layer of ice. That ice will protect the meet for a long
time. You can just put the iced chunks into ziplock bags. If the ice eventually
sublimates away, the coating process can be repeated. As long as the meat is
completely covered with ice, it won't get freezer burn.