There is no doubt the invention of cryovac has helped the meat industry immensely. However, there are some packers who will cryovac as a last resort in order to prolong the freshness of the cut.
For example, pork butts are not moving for them due to demand. After two or three days, the employees will place them in COV bags and remove the air and seal. They can now 'sit' on them until they start selling again. If they hadn't COV'd them they would have had to drop their price in order to move them. That is why it is very important to check the 'packed on date'.
If you plan to keep them two weeks in a controlled environment, preferably as close to 32 degrees F, check each package to ensure that they are not 'leakers'.
A leaker is a COV'd pack that had an improper seal, torn bag due to a protruding bone or a punctured bag. They are quite easy to spot if you grab each bag and wiggle it around. If the bag is very loose, it is a leaker and can spoil very fast.
The same rule applies to all vacuum packed product.