How long...?

jrl,
assuming that the cyrovac pack is still intact the rule of thumb that i was taught in school was they are safe for 7 days. to be honest i think they are good for longer than that but the 7 day rule is ez to remember and i use it because if i am going to make a mistake i want that mistake to be on the safe side
hope it helps some
jack

A couple weeks from the kill date,pack date -which is usually one day later,is accepted by most markets.

They keep them at 28�.

Like Jack says,7 days or so,seems to be safe in home refrig.

Tom-Fl

But... people talk about "wet aging" meat in the cryo for 2-3 weeks, I thought, and no problems? I have kept cryo'd ribs and briskets in the fridge (around 38-40) for several weeks... still here to talk about it.

Now, if I use the foodsaver, they say don't keep in the fridge for more than a day or 2, to thaw. They want our home cryo to be frozen.

So... do the packers add preservatives?

The IBC rep in Dallas,said the briskets ,kept properly cold,will hold 90 days from the pack date on the box.

He says that 14 days aging is max benefit.

They won't get any better,or worse,with longer holds.

Tom-Fl

quote:

Originally posted by woodburner:
[qb] But... people talk about "wet aging" meat in the cryo for 2-3 weeks, I thought, and no problems? I have kept cryo'd ribs and briskets in the fridge (around 38-40) for several weeks... still here to talk about it.

Now, if I use the foodsaver, they say don't keep in the fridge for more than a day or 2, to thaw. They want our home cryo to be frozen.

So... do the packers add preservatives? [/qb]

Pork doesn't age like beef. No they don't use preservatives (unless marked) but they process and hold the meat much colder than we do at home. Also, cryovac is anaerobic (no air) and the meat, if held at a nice cold temp will keep well past the expiration date. Get in the habit of smelling the meat you take out of cryvac. Beef, especially if aged, will have a deep beefy aroma (that some folks think means spoiled). Pork should be a fresh smell - anything slightly sour should be 86'd!