How long is meat good in fridge

[millerwheeler]

I have always de thawed meat eatin with it a day or two every once in a while I’ll pull out a pack of frozen deer or elk and a few days will pass and always seams fine. . I’m curious how many days others think is ok to let it sit in fridge .

[jrebel]

Ground meat and steaks….3-4 days after fully defrosted.

Roast….up to a week. 

The key is to open them up and get the meat out of the pooling liquid and blood.  It’s the blood that will spoil the fastest.  That’s why ground goes faster.   Roast, we will get out of the package and blood, season them and then let them dry age a little before cooking.  Steaks as well, just not as long as a bigger piece of meat.   Just my opinion.   

[CP]

Wrap it in cloth, keep it dry and it actually gets better with age.  That said, I don’t keep it that way for more than a week.

[walt]

Wrap it in cloth, keep it dry and it actually gets better with age.  That said, I don’t keep it that way for more than a week.

For steaks or roasts I rinse in cold water once thawed, air dry and it's good in the fridge for a week or more. Also, trust your nose.  If it smells bad toss it or cook it well.

[jamesfromseattle]

I think red meat can go a lot longer than many expect.

https://honest-food.net/dry-aging-venison/

[MeepDog]

I'll leave a freezer vac pack in the fridge for a week or 2 no problem. Heck sometimes it's not even to thawed by day 2 anyways.

[Karl Blanchard]

Short answer is multiple weeks. It's called wet aging.

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game

[millerwheeler]

Well it’s also still vacuumed sealed when in there . Really appreciate the feedback and links

[7mmfan]

Multiple weeks. Lean red meat is very durable. I frequently pull a vac pack roast out and let it thawfor a week in the fridge, then rub, wrap in Seran wrap and leave in the fridge for another week to 10 days before cooking. Phenomenal.

Fattier meat is less forgiving but still more durable than most people think. I just cooked 5# of pork shoulder that I rubbed on the 16th and cooked on Christmas day. Rubbed and wrapped in Seran wrap and in the back of the fridge. The rub had fully permeated the roast and was fantastic.

[bigmacc]

Multiple weeks. Lean red meat is very durable. I frequently pull a vac pack roast out and let it thawfor a week in the fridge, then rub, wrap in Seran wrap and leave in the fridge for another week to 10 days before cooking. Phenomenal.

Fattier meat is less forgiving but still more durable than most people think. I just cooked 5# of pork shoulder that I rubbed on the 16th and cooked on Christmas day. Rubbed and wrapped in Seran wrap and in the back of the fridge. The rub had fully permeated the roast and was fantastic.

Well said. I pretty much do the same. Take out of the freezer, let thaw for a week, then apply my binder and rub, wrap and keep in the fridge another week or so then bbq or in the smoker it goes.

How ya doing 7mm

[NOCK NOCK]

Multiple weeks. Lean red meat is very durable. I frequently pull a vac pack roast out and let it thawfor a week in the fridge, then rub, wrap in Seran wrap and leave in the fridge for another week to 10 days before cooking. Phenomenal.

Fattier meat is less forgiving but still more durable than most people think. I just cooked 5# of pork shoulder that I rubbed on the 16th and cooked on Christmas day. Rubbed and wrapped in Seran wrap and in the back of the fridge. The rub had fully permeated the roast and was fantastic.

Well said. I pretty much do the same. Take out of the freezer, let thaw for a week, then apply my binder and rub, wrap and keep in the fridge another week or so then bbq or in the smoker it goes.

How ya doing 7mm


Slight jack here.....What do you use for a binder?

[bigmacc]

Multiple weeks. Lean red meat is very durable. I frequently pull a vac pack roast out and let it thawfor a week in the fridge, then rub, wrap in Seran wrap and leave in the fridge for another week to 10 days before cooking. Phenomenal.

Fattier meat is less forgiving but still more durable than most people think. I just cooked 5# of pork shoulder that I rubbed on the 16th and cooked on Christmas day. Rubbed and wrapped in Seran wrap and in the back of the fridge. The rub had fully permeated the roast and was fantastic.

Well said. I pretty much do the same. Take out of the freezer, let thaw for a week, then apply my binder and rub, wrap and keep in the fridge another week or so then bbq or in the smoker it goes.

How ya doing 7mm


Slight jack here.....What do you use for a binder?

A tad bit of mustard and a tad bit of maple syrup, then spray with some AC vinegar. Put your favorite rub on, mine is SPG with some crushed bacon bits, yum!!!

[NOCK NOCK]

Thanks BM. Funny I use mustard on my ribs as a binder, but for whatever reason, never thought about doing that on a prime rib. Will do that next time.

[highcountry_hunter]

In my wife’s eyes: 6 minutes

In my eyes: when the amount of “new growth” surpasses the amount of “old growth”


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[MtnMuley]

Couple months if vacuum sealed with a good sealer.

[Jonathan_S]

Wet aged a couple weeks is amazing. People think I'm crazy for leaving it in the fridge until they taste it.

[huntnnw]

also can depend if you shot it and froze it in a day or 3.. or did it hang for 2-3weeks... that meat will spoil faster out of the freezer than say something that was shot and froze. Anything with pork fat added would be eaten within a couple days

[millerwheeler]

also can depend if you shot it and froze it in a day or 3.. or did it hang for 2-3weeks... that meat will spoil faster out of the freezer than say something that was shot and froze. Anything with pork fat added would be eaten within a couple days

I usually process same day or next

[The Gobble-stopper]

No one mentioned whether the fridge was turned on or off, and what temperature it is kept at. And are the seals on the door in good shape? And maybe what time of year is it and where do you live. I am thinking if you live in Arizona and it's mid august. You are living in a broken down 60's style single wide trailer with very little insulation. A couple broken windows. And it's 108 outside and about 122 inside. Your fridge's door is left open, and it quite working 2 days ago. The meat at this point might turn a little quicker then one might think. And yes that is when your sniffer might kick in.

[pianoman9701]

I usually eat it as soon as it thaws. Sometimes it sits for a few days and I cook it when it starts to turn dark.

[dilleytech]

Short answer is multiple weeks. It's called wet aging.

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game

Or months. Vacuum sealed idk how long meat can last but I assume it will go bad at some point. I just ate a bear roast that was in the fridge for a couple months.

[dilleytech]

Ground meat and steaks….3-4 days after fully defrosted.

Roast….up to a week. 

The key is to open them up and get the meat out of the pooling liquid and blood.  It’s the blood that will spoil the fastest.  That’s why ground goes faster.   Roast, we will get out of the package and blood, season them and then let them dry age a little before cooking.  Steaks as well, just not as long as a bigger piece of meat.   Just my opinion.

Ground goes the fastest because your mixing bacteria throughout the meat when you grind it.

[pianoman9701]

Short answer is multiple weeks. It's called wet aging.

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game

Or months. Vacuum sealed idk how long meat can last but I assume it will go bad at some point. I just ate a bear roast that was in the fridge for a couple months.

Remember when you vacuum seal anything, you're sealing in the ambient bactieria with it. Not only is vacuum sealing not safer to leave for longer times out of the freezer, it may be more dangerous.

[dilleytech]

Short answer is multiple weeks. It's called wet aging.

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game

Or months. Vacuum sealed idk how long meat can last but I assume it will go bad at some point. I just ate a bear roast that was in the fridge for a couple months.

Remember when you vacuum seal anything, you're sealing in the ambient bactieria with it. Not only is vacuum sealing not safer to leave for longer times out of the freezer, it may be more dangerous.

Not true at all with red meat. You’re sealing it without any oxygen. Vacuum sealing is absolutely much much safer to leave un frozen then un sealed exposed to oxygen.

[metlhead]

Don't know. Meat doesn't even make to the fridge around me.

[bigmacc]

Well now we gots a dilemma. I’ve heard from both sides. I think you may be both right to a certain extent.

A buddy says getting all the air away from the meat (vacuum sealed) will help it last down the road while thawing. Then again, if bacteria etc is on the meat, sealing it all in and then letting thaw can be a problem.

You both could be right. 

[HntnFsh]

Wouldnt the bacteria be killed if its been frozen hard enough and long enough?

[dilleytech]

Well now we gots a dilemma. I’ve heard from both sides. I think you may be both right to a certain extent.

A buddy says getting all the air away from the meat (vacuum sealed) will help it last down the road while thawing. Then again, if bacteria etc is on the meat, sealing it all in and then letting thaw can be a problem.

You both could be right. 

If meat is exposed to air at all it will have bacteria on it. Bacteria is everywhere all around us. Wet aging is not a theory it’s a well used technique to age meats.

[pianoman9701]

Well now we gots a dilemma. I’ve heard from both sides. I think you may be both right to a certain extent.

A buddy says getting all the air away from the meat (vacuum sealed) will help it last down the road while thawing. Then again, if bacteria etc is on the meat, sealing it all in and then letting thaw can be a problem.

You both could be right. 

If meat is exposed to air at all it will have bacteria on it. Bacteria is everywhere all around us. Wet aging is not a theory it’s a well used technique to age meats.

Yet the finest restaurants in the world dry age red meat (exposed to the air) to make it more flavorful and tender, and under the inspection and approval  of health authorities.

[dilleytech]

Well now we gots a dilemma. I’ve heard from both sides. I think you may be both right to a certain extent.

A buddy says getting all the air away from the meat (vacuum sealed) will help it last down the road while thawing. Then again, if bacteria etc is on the meat, sealing it all in and then letting thaw can be a problem.

You both could be right. 

If meat is exposed to air at all it will have bacteria on it. Bacteria is everywhere all around us. Wet aging is not a theory it’s a well used technique to age meats.

Yet the finest restaurants in the world dry age red meat (exposed to the air) to make it more flavorful and tender, and under the inspection and approval  of health authorities.

That’s exactly right, they also wet age but basically all beef is dry aged before hitting market. And dry aged meat is covered in bacteria. The good kind. If you dry age long enough you end up shaving a layer of good mold off the meat. I think you are confusing bacteria as being inherently bad. You might take the time to learn about fermenting. It will help this stuff make sense.

[pianoman9701]

Well now we gots a dilemma. I’ve heard from both sides. I think you may be both right to a certain extent.

A buddy says getting all the air away from the meat (vacuum sealed) will help it last down the road while thawing. Then again, if bacteria etc is on the meat, sealing it all in and then letting thaw can be a problem.

You both could be right. 

If meat is exposed to air at all it will have bacteria on it. Bacteria is everywhere all around us. Wet aging is not a theory it’s a well used technique to age meats.

Yet the finest restaurants in the world dry age red meat (exposed to the air) to make it more flavorful and tender, and under the inspection and approval  of health authorities.

That’s exactly right, they also wet age but basically all beef is dry aged before hitting market. And dry aged meat is covered in bacteria. The good kind. If you dry age long enough you end up shaving a layer of good mold off the meat. I think you are confusing bacteria as being inherently bad. You might take the time to learn about fermenting. It will help this stuff make sense.

I don't know what your background is, Dilley. But I know a lot more about food than you apparently think I do. Before mortgages, I spent more than 40 years in all aspects of the restaurant and hotel business, many of those as a chef and almost half of those as a supplier of exotic ingredients to the nation's top chefs. I'm not talking about dry aging before it hits the market. I'm talking about beef that's aged, sometimes as long as 6 months or more, in the restaurant. I know all about good and bad bacteria. I also know that wet aging can be safe for as long as 3 months or more in a sealed/vacuum environment, but can also cause serious illness if all food safety conditions aren't upheld throughout the entire process. One of the common problems at the household level is not maintaining proper temps and sanitation during preparation.

[dilleytech]

Well now we gots a dilemma. I’ve heard from both sides. I think you may be both right to a certain extent.

A buddy says getting all the air away from the meat (vacuum sealed) will help it last down the road while thawing. Then again, if bacteria etc is on the meat, sealing it all in and then letting thaw can be a problem.

You both could be right. 

If meat is exposed to air at all it will have bacteria on it. Bacteria is everywhere all around us. Wet aging is not a theory it’s a well used technique to age meats.

Yet the finest restaurants in the world dry age red meat (exposed to the air) to make it more flavorful and tender, and under the inspection and approval  of health authorities.

That’s exactly right, they also wet age but basically all beef is dry aged before hitting market. And dry aged meat is covered in bacteria. The good kind. If you dry age long enough you end up shaving a layer of good mold off the meat. I think you are confusing bacteria as being inherently bad. You might take the time to learn about fermenting. It will help this stuff make sense.

I don't know what your background is, Dilley. But I know a lot more about food than you apparently think I do. Before mortgages, I spent more than 40 years in all aspects of the restaurant and hotel business, many of those as a chef and almost half of those as a supplier of exotic ingredients to the nation's top chefs. I'm not talking about dry aging before it hits the market. I'm talking about beef that's aged, sometimes as long as 6 months or more, in the restaurant. I know all about good and bad bacteria. I also know that wet aging can be safe for as long as 3 months or more in a sealed/vacuum environment, but can also cause serious illness if all food safety conditions aren't upheld throughout the entire process. One of the common problems at the household level is not maintaining proper temps and sanitation during preparation.

I guess your point is wet aging is dangerous if you leave it on the counter for 2 months? Gee thanks for the insight.

[Karl Blanchard]

We had backstrap last night off my UT buck. 20 days wet aged. Pan seared and butter basted to medium rare. Literally cut with a fork tender. 

[TommyH]

We had backstrap last night off my UT buck. 20 days wet aged. Pan seared and butter basted to medium rare. Literally cut with a fork tender. 

Is anyone salting the meat or any seasoning on them before vac. Sealed and put in the fridge?

[Karl Blanchard]

We had backstrap last night off my UT buck. 20 days wet aged. Pan seared and butter basted to medium rare. Literally cut with a fork tender. 

Is anyone salting the meat or any seasoning on them before vac. Sealed and put in the fridge?

I don't. Seems like way to long to have salted.  I take mine out of the bag, pat dry, and season the night before I cook or that morning of and let dry brine in the fridge until cooking.  Developes a much better sear that way 

[7mmfan]

We had backstrap last night off my UT buck. 20 days wet aged. Pan seared and butter basted to medium rare. Literally cut with a fork tender. 

Is anyone salting the meat or any seasoning on them before vac. Sealed and put in the fridge?

I don't. Seems like way to long to have salted.  I take mine out of the bag, pat dry, and season the night before I cook or that morning of and let dry brine in the fridge until cooking.  Developes a much better sear that way 

I do. Coat with olive or avocado oil, season with rub of choice, seal up and let rest in the fridge for up to 10 days or so. If you over salt it, it's noticeable,  If you get it right and that salt permeates all the way in it is fantastic.

Salt penetrates red meat at about 1/4" per 24 hours, so to fully oenetrate a 3" thick chunk meat it will take at least 5-6 days.

[pianoman9701]

We had backstrap last night off my UT buck. 20 days wet aged. Pan seared and butter basted to medium rare. Literally cut with a fork tender. 

Is anyone salting the meat or any seasoning on them before vac. Sealed and put in the fridge?

I like to season without salting, which I do as a finish. On this piece of London Broil is fresh minced garlic, thyme, parsley, pepper, and a tbls of butter. I put two of these up today. One in the fridge for a few days and one in the freezer. Sous vide for 3 hours and brown for a minute on each side. No other prep necessary.

[jae]

We had backstrap last night off my UT buck. 20 days wet aged. Pan seared and butter basted to medium rare. Literally cut with a fork tender. 

Is anyone salting the meat or any seasoning on them before vac. Sealed and put in the fridge?

I like to season without salting, which I do as a finish. On this piece of London Broil is fresh minced garlic, thyme, parsley, pepper, and a tbls of butter. I put two of these up today. One in the fridge for a few days and one in the freezer. Sous vide for 3 hours and brown for a minute on each side. No other prep necessary.

Just bought a Sous vide. I have eaten steak done this way before and it was amazing. Looking forward to using it.

[dilleytech]

We had backstrap last night off my UT buck. 20 days wet aged. Pan seared and butter basted to medium rare. Literally cut with a fork tender. 

Is anyone salting the meat or any seasoning on them before vac. Sealed and put in the fridge?

I tried that but it basically cures the meat. Perfect if you want to make venison ham or pastrami or Something. Not so great if you’re just wanting some good steaks. You’re better off taking the meat out a couple hours before you cook it and salt it then. Always salt your meat.