Re:question about vacum sealer

[Costas Courcoubetis]

I got it! I only used Drybag up to now. I guess for sous-vide the channel type is great.
Thanks for the explanations. So its more economics than taste… I thought that fat that is inside the meat gets also a richer taste by aging. Actually I thought that this was half of the rich taste we taste. But I guess fat does not change since there are no proteins there. Its just great when it is cooked for adding moisture and burning.
I plan to use sous vide for my steaks (ribeye) after 3 weeks of drying before the BBQ. Good idea?

costas