# Multiple cuts of meat

**URL:** <https://community.anovaculinary.com/t/multiple-cuts-of-meat/5530>\
**Category:** Anova Precision® Cooker\
**Created:** [March 21, 2017, 7:12pm UTC](https://community.anovaculinary.com/t/multiple-cuts-of-meat/5530 "2017-03-21T19:12:09Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![DAP](https://avatars.discourse-cdn.com/v4/letter/d/4bbf92/32.png) [@DAP](https://community.anovaculinary.com/u/DAP)\
**Post date:** [March 21, 2017, 7:12pm UTC](https://community.anovaculinary.com/t/multiple-cuts-of-meat/5530/1 "2017-03-21T19:12:09Z")

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If I marinate multiple (4-5) chicken breasts in one ziplock bag, do I need to remiive from the big bag to put each breast in a separate bag to cook or cook all together ?

Also, for a long pork loin that I have to coil in a round stock pot, will there be cool/hot spots because the meat is coiled anound the pot?

Thanks!!

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [March 21, 2017, 8:18pm UTC](https://community.anovaculinary.com/t/multiple-cuts-of-meat/5530/2 "2017-03-21T20:18:32Z")

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The chicken will be fine in one bag, as long as it’s in one layer! As far as the pork loin, you just want to make sure the water is able to circulate around the entire cut.