Sir-Loin

[holehogg]

Picked up this vac sealed whole sirloin. On the inside I found the suppliers tag with production date and use by date. Different from sellers price tag.
Given these parameters, my limited experience tells me the hunk of meat has been wet aging all this time?
Sliced up some thick steaks and kept a nice roast. Vac sealed everything for the freezer bar 4 portions that are dry brining for reverse sear tomorrow night.

[Jerod Broussard]

Former supervisor of mine worked in a Halaal plant.

As long as it never got froze, pretty much wet-aging.

[holehogg]

A lot of product in this country is halaal

[holehogg]

Got me thinking how would one ever know if it has been frozen. If it had I'm assuming that it's still good to refreeze or surely the seller would have to mark it as previously frozen. I see lots of foodstuff especially chicken that tells of it having been previously frozen.

[Jerod Broussard]

If there is considerable purge in the bag, that is a sign of potential freezing.

[holehogg]

There was purge but how does one define considerable. I'd estimate 1/2 cup at most.

[Jerod Broussard]

holehogg hard to tell, with something like chicken breasts the breasts are swimming in a puddle of purge. Unless you measure, a little seems like a lot.

[holehogg]

Thank you. Once again I'm learning stuff you wouldn't be taught in chef's school (I assume). This is why being a pit member is the best value for money learning can buy.

[texastweeter]

Dry age it.

[holehogg]

Chimed in too late. It's cut and in the freezer. Something I've been wanting to try but have yet to.

[holehogg]

I do make biltong that's is dry aged uncooked beef 🤫