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Reply to "Wet Aging Beef"

The theory is that a primal cut will be a sterile muscle put into a sterile environment, so it can't have any bacteria growth. Now if you cut that up, you are taking a chance on introducing bacteria to the cuts and then amplifying the problem by putting it into a low oxygen situation(vacuum sealing) and as it is aging the frig will hit the danger zone every so often. VERY RISKY

Personally Vicki, I'd give that frig a try with your packer, put on bottom shelf so it doesn't have extremely cold air hitting it. I'd not open the door though if at all possible.
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