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.