I-steak yinyama ebomvu, kwaye ijusi yeyona nto iphambili kwi-steak. Ngokusekwe kule mfuno isisiseko, ukupakishwa kwesikhumba solusu lukhetho oluhle kakhulu. Ukupakishwa kwesikhumba esipheleleyo (i-VSP) senziwe iitreyi ze-VSP kunye nefilimu yesikhumba enomqobo ongumqobo, kwaye inkqubo yokupakishwa kwesikhumba ifunyanwa ngomatshini wokupakisha. Xa kuthelekiswa neengxowa ze-shrink kunye neetreyi zemephu, i-vsp ihlela imveliso kwaye ikhusele umgangatho ophezulu wokutya ngokuthintela ukukhula kwe-microbial, impahla emzimbeni, ukulahleka kweevithamini kunye nencasa yokutya.
Ukupakishwa kwesikhumba kunokwandisa ixesha lokulondolozwa kokukhuseleka ukusuka kwiintsuku ezili-10 ukuya kwiintsuku ezingama-28, phantse izihlandlo ezi-3 ezona zepakethi zemveli. Ukuba ubeka i-steak ye-frozen kwi-therm entsha, inokugcinwa ukuya kwi-1 inyanga ngaphandle kokuphanga.
Ngeefriji apho i-intshi nganye ixabisekile, ukugcina indawo ngokungathandabuzekiyo yeyona nto ibaluleke kakhulu ekufuneka yenziwe kukupakisha. I-Steak ye-3D yomzimba ifana ne-steak ngokwayo, kwaye ifilimu yeplastiki ihambelana ne-steak ukuthintela ukuchitha indawo kwaye kugcinwe inyama kwaye icace gca.