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How long can I keep in refrigerator?

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  • eugenek
    Former Member
    • Oct 2014
    • 214
    • SoCal

    How long can I keep in refrigerator?

    This is going to be a stupid question… I just bought some whole leg shanks that are still in the package from the farm to my butcher. It's Monday night so can I keep them in the refrigerator until Saturday? Or do I need to freeze them? If I need to freeze then I'd probably want to remove the membrane now. Need some advice!

    Edit: To clarify it's beef shank (don't know if that makes any difference).
    Last edited by eugenek; November 18, 2014, 09:03 AM.
  • FLBuckeye
    Founding Member
    • Jul 2014
    • 550
    • Florida
    • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

      Two WSM's, 18.5", one with an extra mid section

      Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's

      Kingsford blue bag
      Royal Oak lump for searing

      Have competed in two BBQ comps and plan on more this year

      Huge fan of The Ohio State University.

    #2
    Is the packaging air tight as in cryovac? If so, you shouldn't have any problems. Just make sure your fridge is at 35 degrees or so. Use a Maverick thermometer to make sure. I would also suggest putting the meat on the bottom of the fridge.
    I got a frozen wagyu brisket from Snake River Farms last Friday for the competition I am competing in this weekend. I put the brisket in my outside fridge and put my Maverick under the meat inside the pan and it read 46 degrees. I cleared out the bottom shelf of my indoor fridge and relocated the meat there. Temped at 32 degrees so I bumped the temp up a bit to 35. Thawing nicely and safely now

    Comment

    • eugenek
      Former Member
      • Oct 2014
      • 214
      • SoCal

      #3
      It looks like it's air tight and wrapped in a fairly thick plastic material. Thanks for the tip and good luck on your competition!

      Comment


      • FLBuckeye
        FLBuckeye commented
        Editing a comment
        Thanks! Have a good cook
    • Guy
      Guy
      Former Member
      • Oct 2014
      • 366
      • Niceville, Florida

      #4
      I don't think there are any stupid questions. My dad always said only stupid people that don't as questions. Have a good cook and let us know how it comes out.

      Comment

      • Marauderer
        Founding Member
        • Jul 2014
        • 1443
        • Powder Springs, Georgia
        • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
          Powder Springs, GA

          Weber S470 with smoker box and insulated custom cover
          RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
          GMG Davy Crockett Wifi
          Blackstone 1575
          Seville Classics Rolling Workbench
          Grill Grates searing kit
          (2) Maverick ET-732
          Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
          Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
          PickleMeister
          Pampered Chef Knives
          All Clad BD5
          Tyent Water Ionizer

          I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

        #5
        So, if the meat you buy is not airtight and you vacuum bag it as soon as you get it home and keep it under 35*F it should be good for 5-6 days??

        Comment

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        2021 Meat-Up In Memphis Canceled

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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