Yes , as long as it's still in the original vac pack and held at the proper temp between 36 and 40 degrees . Think wet aging . The original package should be somewhat tight to the meat , and not a lot of liquid in the package .i good to go on this?
Many thanks! Very helpful! our extra refer where it sitting runs between 36-37. Vac bag is tight, no Compromise there. Should get is smoked in a few days As we are out of smoked brisket and that needs fixin ASAP.Yes , as long as it's still in the original vac pack and held at the proper temp between 36 and 40 degrees . Think wet aging . The original package should be somewhat tight to the meat , and not a lot of liquid in the package .
That is a sell by date , so you have some time if conditions are right . Package intact , storage temps in the correct range .
Yep, this is what I was going to say...Yes , as long as it's still in the original vac pack and held at the proper temp between 36 and 40 degrees . Think wet aging .
Here's a USDA link you may find useful . Has some good info on product dating , safe internal temps and other things .Many thanks for the responses on this.
I could get behind that market's labeling procedure.Here's a couple examples of what Thirdeye is talking about . These are sold by the case , but some are stocked on the shelf so singles can be bought .
I also use it to track pricing . It all cycles , and the dates can be a reference to price drops coming . I go every week just to track pricing real time . Complaining and opinions don't reflect what's really going on .I could get behind that market's labeling procedure.