喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling General Discussion

Notices

Food Handling General Discussion General and open discussion for food handling and safety.


Reply
Thread Tools
Unread 08-13-2006, 09:54 AM   #1
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default Shelf life of refrigerated cryovac meats

Just a general question....

When I buy meats in cryovac at a Costco or Restaurant Depot they generally do not have the typical "sell by date" seen on packaged meats that you would see at a grocery store... My limited knowledge tells me that meat in cryovac can stay fresher longer...

How many days in advance would you feel comfortable storing cryovac packaged meat in a cold refrigerator before opening up to use it hoping that it will be fresh when opened ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote
Unread 08-13-2006, 10:10 AM   #2
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Here's some info on aging brisket:
http://www.bbq-brethren.com/forum/sh...=aging+brisket
__________________
Kevin
Kevin is offline   Reply With Quote
Unread 08-13-2006, 10:31 AM   #3
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Thanks Kevin... I recall that... but I'm not looking to age the meat...

Just looking to get a rough estimate on how long it can stay in the fridge from the date I buy it to the date I use it as is,out of the package.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote
Unread 08-13-2006, 11:27 AM   #4
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

According to Servsafe rules, 7 days for cooked food if the food is kept at the proper temp. Nothing in the rules that I remember for uncooked. BBQJoe?
BrooklynQ is offline   Reply With Quote
Unread 08-13-2006, 11:46 AM   #5
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Vinny,

I asked that same question a while back, and there was limited discussion/knwledge of it at the time, but FWIW here is the link to it (specific question and discussion beginning with post #16):

http://www.bbq-brethren.com/forum/sh...ad.php?t=13627
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote
Unread 08-13-2006, 12:03 PM   #6
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

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.
bbqjoe is offline   Reply With Quote
Unread 08-13-2006, 07:39 PM   #7
Rockaway BeachBQ
Full Fledged Farker
 
Join Date: 11-01-05
Location: Rockaway Beach, NY
Downloads: 0
Uploads: 0
Default

From
http://www.foodsafetysummit.com/cont...R/2004/02&p=11

"By selling products in low-oxygen packages — which often have a shelf life of between 21 to 30 days, depending on the product—and high-oxygen packages—with a typical shelf life of between 10 and 15 days—retailers can display meat and poultry longer and thus reduce shrinkage.Store-cut meat typically has a three-day shelf life."
__________________
www.BeachBumBarbecue.com

Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
R.I.P.
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb
Rockaway BeachBQ is offline   Reply With Quote
Unread 08-13-2006, 08:44 PM   #8
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rockaway BeachBQ
From
http://www.foodsafetysummit.com/cont...R/2004/02&p=11

"By selling products in low-oxygen packages — which often have a shelf life of between 21 to 30 days, depending on the product—and high-oxygen packages—with a typical shelf life of between 10 and 15 days—retailers can display meat and poultry longer and thus reduce shrinkage.Store-cut meat typically has a three-day shelf life."
Now that is an interesting statement. And I agree with it. We've used nitrogen (as it displaces oxygen, thus retarding oxydation) in the electronics industry for many years. If it's good enough to keep my gold wire from rusting, it's good enough for me to eat. Yes, fresh is better but, reality dictates some common sense.
__________________
Kevin
Kevin is offline   Reply With Quote
Unread 08-13-2006, 08:58 PM   #9
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

I don't know if this information is 100% correct, but the health inspector told me the other day that the environmental packaging ( Nitrogen or co2) Was going to be outlawed. Like what they do at wallies.
bbqjoe is offline   Reply With Quote
Unread 08-13-2006, 09:06 PM   #10
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

thanks for all the info..

Still not sure why there's no law requiring the packaged on date to be labeled on the cryo'd meats...
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote
Unread 08-14-2006, 10:28 PM   #11
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

In NY, if you buy meat from a retail establishment, they are required to date cyrovaced meat. The retail store, Stop and Shop, your butcher etc, is required to date it based upon when they purchased it.

If you bought your meat from say Restaurant Depot, it is considered a wholesale establishment and they are not required.

Here's some of the rules about pork....

Quote:
Section 240. Length of storage period

1. No person or corporation shall keep or permit to remain in any refrigerated warehouse or locker plant any article of food beyond the time when it is sound and wholesome and fit to remain in storage. If any article of food is found to be fit for immediate consumption, but unfit for further storage, such article of food shall at once be re-moved from storage and not again stored. No article of food shall be kept or permitted to remain in any refrigerated warehouse for a longer aggregate period than twenty-four calendar months, except by order of the Commissioner. Upon evidence satisfactory to him that the food is sound and wholesome and fit for further storage, the Commissioner may, in his discretion, grant an extension of the storage period. He may, in his discretion, cause any articles of food to be examined to ascertain if the food is sound and wholesome and fit for further storage.
BrooklynQ is offline   Reply With Quote
Unread 08-15-2006, 10:41 AM   #12
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Some very good info there, Thanks Robert!
bbqjoe is offline   Reply With Quote
Unread 08-15-2006, 04:32 PM   #13
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

Vinny,

Before I went on vacation on 8/5, I picked up a cryo-vac 3 pak of ribs at Costco. I asked the guy behind the glass if it had been frozen and thawed when placed out. He said that they had not been frozen and they would keep for a month is refrigerated. Being the sceptic I am, I placed them in the freezer 'till I get to them. Yea I know, I don't know why I bought them then...
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote
Unread 08-15-2006, 04:57 PM   #14
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

I'd trust beef to last awhile. But never pork. I don't care how well it's packaged it doesn't last long in the fridge.
bbqjoe is offline   Reply With Quote
Unread 08-15-2006, 08:24 PM   #15
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Thanks for the info BQ - I'm hoping they are referring to frozen meat in that excerpt when it mentions being stored in a refrigerated warehouse up to 24 months !!

Ever since my "fishy ribs" last month at Grill Kings that I'm chalking up to a bad batch.... it's been screwing with my head...

I'll be off to Restaurant Depot & Costco tomorrow evening to pick up my contest meats for this weekend... I'm keeping em in the back of my fridge with the temps lowered with my fingers are crossed that everything is fresh come prep time when they come out of the coolers....
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cryovac Packed Shelf Life FretBender Q-talk 0 08-05-2010 03:42 PM
Turkey shelf life? Neil Q-talk 5 11-15-2009 07:59 AM
TQ shelf life HB-BBQ Q-talk 2 10-31-2009 12:15 AM
Frozen shelf life cardiac_cadet002 Q-talk 12 06-29-2008 08:47 PM
Shelf life for Japs The_Kapn Q-talk 24 07-02-2004 07:53 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:50 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.