Shelf life of refrigerated cryovac meats

I recently held a 13 lb CAB packer for 47 days before cooking it. Cryo was tight, and it was in a seldom-opened shop fridge. I STILL opened it up outdoors, just in case it had turned. No problem a'tall. Very tender, beefier than most. I regularly keep briskets like that for several weeks with good results. Pork on the other hand, I just don't trust. You never hear of better restaurants selling "aged pork" as opposed to "aged beef". Just based on my own experience, aged pork doesn't improve with wet-aging. It's just... well, old and stinky and :icon_sick.

Just my two cents, for whatever that's worth these days.

Keri C, still smokin' on Tulsa Time

My wife and I went to Sams club three weeks ago and bought cases of brisket, ribs, and pork butt. All in cryovac. I asked the butcher how long it would keep in the freezer, he said at least 6 months. I pulled out 6 slabs the other day and thawed them out for a competition, and they were just fine. I hope this helps out.

kill date to cook date, most say 50 days(I think) what if you dont know the REAL kill date??? maybe 30 days of wet aging????

Crap shoot I guess. But cryo meat lasts pretty darn long.