2nd attempt is a strip loin

[Ron Pratt]

Al, what I would suggest instead is to slit the cryovac corner and position the meat over the edge of the kitchen sink and let gravity be your friend for say 30 minutes. You might even have to move it a time or two if the packer included excessive moisture…nothing like selling you water at the price of fine beef!!!

Otherwise I would then just use the VacMouse and double and even triple seal if need be.
Ron