Shelf life of refrigerated cryovac meats - Page 2

Range Rattler · 09-17-2006, 05:35 PM

The use by dates on raw meats are for quality controls only. There is no requirement by U.S.D.A. for expiraton dates. Only Re-refrigerated, cooked potentially hazardous foods must be date marked. When kept at 41 degrees, a cooked brisket may be re-refrigerated for 7 days. At 45 degrees, the same brisket may only be kept for 4 days.

Crovac packaging helps reduce oxygen, which sustains shelf life.

Jorge · 09-17-2006, 06:29 PM

Quote:

Originally Posted by Range Rattler

The use by dates on raw meats are for quality controls only. There is no requirement by U.S.D.A. for expiraton dates. Only Re-refrigerated, cooked potentially hazardous foods must be date marked. When kept at 41 degrees, a cooked brisket may be re-refrigerated for 7 days. At 45 degrees, the same brisket may only be kept for 4 days.

Crovac packaging helps reduce oxygen, which sustains shelf life.

You, fellow Texan, need to head on over to Cattle Call and intoduce yourself

thull · 07-02-2007, 10:35 AM

Resurrecting this old thread- I'm headed to Restaurant Depot today to pick up meat for cooks in the next couple of weeks. I'm not worried about brisket, or the pork for Wed and Thurs, but how about pork for the 14th? Any wisdom?

bbqjoe · 07-02-2007, 10:59 AM

It will probably hold if it is cryovac'd.
If in doubt, freeze.

ZBQ · 07-03-2007, 12:49 AM

The date that the meat was cryovaced should be listed on the outside of the cardboard case it comes out of. I have seen this on cases of IBP and EXEL ribs. I ask the person handling the meat if they can find it for me and they usually have no problem unless the case was thrown out.

I recently heard someone talking about aging briskets for 30 days in the fridge while still in the cryovac at 34 degrees before he cooks them for comps. He also said that you could age them to 30 days and then freeze them until you are ready for them as well.

Keri C · 07-04-2007, 12:03 PM

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

.

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

Keri C, still smokin' on Tulsa Time

burnin butts · 07-09-2007, 05:51 PM

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.

Smokin' Gnome BBQ · 10-18-2007, 08:53 PM

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????

bbqjoe · 10-18-2007, 09:40 PM

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

09-17-2006, 05:35 PM	#16
Range Rattler Found some matches. Join Date: 09-17-06 Location: San Antonio	Re-refrigerated, Time and Temperature The use by dates on raw meats are for quality controls only. There is no requirement by U.S.D.A. for expiraton dates. Only Re-refrigerated, cooked potentially hazardous foods must be date marked. When kept at 41 degrees, a cooked brisket may be re-refrigerated for 7 days. At 45 degrees, the same brisket may only be kept for 4 days. Crovac packaging helps reduce oxygen, which sustains shelf life.

07-03-2007, 12:49 AM	#20
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	The date that the meat was cryovaced should be listed on the outside of the cardboard case it comes out of. I have seen this on cases of IBP and EXEL ribs. I ask the person handling the meat if they can find it for me and they usually have no problem unless the case was thrown out. I recently heard someone talking about aging briskets for 30 days in the fridge while still in the cryovac at 34 degrees before he cooks them for comps. He also said that you could age them to 30 days and then freeze them until you are ready for them as well. __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

07-04-2007, 12:03 PM	#21
Keri C On the road to being a farker Join Date: 05-14-07 Location: Broken Arrow, OK	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 . Just my two cents, for whatever that's worth these days. Keri C, still smokin' on Tulsa Time __________________ ~~~~~~~~~~~~~~~~~~~~ 2 well-worn WSMs 2 Cookshack FEC 100 pellet munchers 1 ECB circa 1981 (retired) 1 Stumper clone, size XL 1 Vermont Casting gas grill (in case of emergency) 1 partially converted stumper clone based on a 1965 Montgomery Wards upright freezer

07-09-2007, 05:51 PM	#22
burnin butts Full Fledged Farker Join Date: 10-01-06 Location: Columbia MO.	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. __________________ [URL="http://www.trailbossbbq.com"]www.trailbossbbq.com[/URL] KCBS CBJ. Team Trail Boss BBQ. Large Spicewine, custom paint and graphics:grin: Home made 300 gallon 2 Webbers New Braunsfeld offset Brinkman vertical smokin pit.

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07-02-2007, 10:35 AM	#18
thull On the road to being a farker Join Date: 09-10-03 Location: Atlanta, GA	Resurrecting this old thread- I'm headed to Restaurant Depot today to pick up meat for cooks in the next couple of weeks. I'm not worried about brisket, or the pork for Wed and Thurs, but how about pork for the 14th? Any wisdom?

07-02-2007, 10:59 AM	#19
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	It will probably hold if it is cryovac'd. If in doubt, freeze.

10-18-2007, 08:53 PM	#23
Smokin' Gnome BBQ is Blowin Smoke! Join Date: 05-31-07 Location: Shippensburg PA	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????

10-18-2007, 09:40 PM	#24
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Crap shoot I guess. But cryo meat lasts pretty darn long.