As far as I can recall there is no rule on how long fresh meat can be refrigerated before it must be tossed.
This is probably due to all the different types of processing and packaging methods.
Some meats are aged so long, that mold actually grows on it, and it is cut off just like they do with cheese.
Bacon and corned beef might last forever.
Cryovaced (Sic) meat is supposed to be free of oxygen, therefore it is harder for the meat to oxidize and break down, and it is also hard for bacteria to grow.
I know that a week in the fridge is generally no problem with cryo'd brisket.
The best advice would be to use your senses. Smell, and sight.