Got the SR Roast.. Ideas for keeping it a week?

[pit 4 brains]

Got my 8 lb. 4 bone roast at Food Lion today. I get one every year but never this soon. I doubt they slaughtered the cow yesterday so I know the meat is on the clock. I have done the fridge "dry aging" for 2-3 days before but I'm a little skeptical about doing it for 6 days. My thoughts;
Season it up like normal with a little extra KS to cure / dry the outer most layer,
Keep it in the cello it's in for a day or two then dry in the fridge,
Vac seal and freeze for a day or two... which is not something I would want to do but I don't know if anyone else has done that.

How are you'all holding over roasts for Christmas ? I saw a lot of posts buying them up right now and I didn't want to hijack the thread..

 

[Gonna Smoke]

Just leave it wrapped as it came, it'll be just fine for Christmas. No need to do anything special. I have done a 35 day dry age with a naked rib roast with no issues...

 

[chopsaw]

Charles has you covered . Just make sure your fridge temp is 36 to 40 degrees .
Here's a tag on one I bought a couple years ago .
You can see by the pack date and sell buy date , there's plenty of time if in the original packing .

 

[pit 4 brains]

Just leave it wrapped as it came, it'll be just fine for Christmas. No need to do anything special. I have done a 35 day dry age with a naked rib roast with no issues...

That's why I was thinking about busting it out naked in the air. I may have mislead you'all with the packaging but it's just on the foam plate and plastic wrap around. Not the best environment IMHO.

Charles has you covered . Just make sure your fridge temp is 36 to 40 degrees .
Here's a tag on one I bought a couple years ago .
You can see by the pack date and sell buy date , there's plenty of time if in the original packing .
View attachment 728661

That looks absolutely vac sealed and devoid of air. I would not have a problem if it were like that for sure.
I think I'll just let it dry age a few more days than normal. It will sit in my beer fridge in the garage so I'll have too make some lifestyle changes so i don't open the fridge to many times a day.

Haven't been on the forums for a while for a few reasons... nice to be back. Thanks fellas

 

[chopsaw]

That's why I was thinking about busting it out naked in the air. I may have mislead you'all with the packaging but it's just on the foam plate and plastic wrap around. Not the best environment IMHO.

I was thinking that as I was posting the first time .
You're still fine in my opinion . Inside is sterile . You could always pull it out a couple days before and season it up if you think it needs it .
Enjoy .

 

[pit 4 brains]

After further inspection, it's 10 lbs. with 4 bones. I can't wait to put this on the Reccy.
Thanks for all, I'll set it up for dry aging tonight and cooler my beers.