quote:Originally posted by Woody512:
That said...if it's cryovacced (sp?) is it okay to get it now with Christmas 10 days away or so?? I don't want to freeze it before making.
One bad part about getting a cryovaced roast is that you or even the meat manager can't see what your paying for. So it's a gamble. But it is a Choice cut...
The keys are 1)Kill date, you really need to know when it was done. The butcher would know if he has the original box it was in, but without it, you're still probably safe.
2) Fridge temp. If this is a fridge that people are in and out of all the time, those aren't the best for aging. It really needs to stay cold, like 37 or below.
You're likely safe doing it, keep it in the original package and when you take it out, it will smell briefly (all that liquid) but rinse it off and it shouldn't smell like anything but meat.
Do a search on Wet Aging if you have more questions, there's a lot of discussions. Doing it in the original Cryovac isn't hard, if you know the conditions.