A method for cooking meat, the method comprising: placing the meat having exudate in a suitable vacuum sealed bag； vacuum sealing the bag； placing the bag on a rack； placing the rack in a cooking device； cooking the meat, which produces exudate； removing the rack from the cooking device and cooling the meat to a temperature which is safe for handling； and sealing the bag so as to segregate the meat from the cooked exudate, wherein the rack is adapted to support the meat in an upper section of the bag whilst allowing the exudate to fall into a lower section of the bag.
