When you purchase a cryovaced piece of whole muscle meat, how long would you allow it to wet age after bringing it home? Maybe the better question is how long after the "To use by "Date before you process it?

]]>https://waltonsdev.nodebb.com/topic/5398/wet-aging-timelineRSS for NodeThu, 10 Sep 2026 22:17:56 GMTMon, 06 Jun 2022 03:32:33 GMT60As long as the packing house bag is vac sealed I have been taking whole beef ribeye to at least 60 days after I bring it home, if I see a packaged date I may go longer. Just recently I tried a Umai rib roast . Wet aged for 35 gays and dry aged for 30, last Christmas days dinner for the 2 of us.

]]>https://waltonsdev.nodebb.com/post/79561https://waltonsdev.nodebb.com/post/79561Tue, 07 Jun 2022 00:33:54 GMTDenny O in retail settings, we gave pork 21 days from pack date, beef around 55 days from pack date and lamb was about 90 days if I remember correctly. Of course individual situations vary, and how cold the refrigerator is as well as other things will have an effect.

]]>https://waltonsdev.nodebb.com/post/79514https://waltonsdev.nodebb.com/post/79514Mon, 06 Jun 2022 12:21:22 GMTDenny O Sometimes it sits in my fridge for a month or more before I’ll remember it’s there. I put them in the basement fridge. As long as the bag is sealed and has a partial vac on it, I have never had a problem a month out. I’ll rinse it off either way when I open the bag fresh or extend cooled. I don’t like the slippery meat.

]]>https://waltonsdev.nodebb.com/post/79507https://waltonsdev.nodebb.com/post/79507Mon, 06 Jun 2022 04:48:52 GMT