quote:Originally posted by cal:
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.
I totally agree Cal that's why I leave mine in the original cryovac to age it and take out the whole ribeyes and shoulder roasts after aging to cut up and repackage with the food savor just as lockers and grocery stores do. It then goes directly into the freezer for future use. This is how it is done at a meat locker except they do a lot of dry aging with halves of beef in cold storage.