# Putting more than 1 piece of meat in a bag to cook?

**URL:** <https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037>\
**Category:** Anova Precision® Cooker\
**Created:** [January 3, 2017, 5:16pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037 "2017-01-03T17:16:06Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Majekboy](https://avatars.discourse-cdn.com/v4/letter/m/a9a28c/32.png) [@Majekboy](https://community.anovaculinary.com/u/Majekboy)\
**Post date:** [January 3, 2017, 5:16pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037/1 "2017-01-03T17:16:06Z")

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I’m new to the Sous Vide way, and will be cooking 2 bone in ribeye steaks this evening. My question is do I need to put each ribeye (or chicken breast later) in its own vacuum sealed packed before the soak or can I put both of them in 1 package?

Thanks,

Tod Cox

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [January 3, 2017, 5:19pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037/2 "2017-01-03T17:19:17Z")

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They can be in the same pack, but should be separate, ideally not touching. You want the water to get to all surfaces of the steaks, so they cook evenly.

(you could also stack them, but then you would need to alter your cooking time for the much thicker “piece” of meat).

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**Author:** ![Majekboy](https://avatars.discourse-cdn.com/v4/letter/m/a9a28c/32.png) [@Majekboy](https://community.anovaculinary.com/u/Majekboy)\
**Post date:** [January 3, 2017, 5:33pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037/3 "2017-01-03T17:33:42Z")

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Thanks for the quick reply. Can’t wait to start using the Anova.

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [January 3, 2017, 5:47pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037/4 "2017-01-03T17:47:32Z")

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Careful with the bone tips, they have been known to punch though the bags. If you have a strip of extra vacuum seal plastic or something similar, you can rig up a bone guard to keep the sharp edge from puncturing the bag.

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**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\
**Post date:** [April 13, 2017, 1:05pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037/5 "2017-04-13T13:05:22Z")

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Besides changing the cooking time, stacking changes how seasoning is absorbed. I pay special attention to keeping meat to a single layer.