I stop at a Wally World (Wal-Mart) in Amarillo, Tx today to get some groceries for the truck. So I went to the meat dept. to check out the prices on their brisket and holy behold there was the biggest brisket that I have ever seen. It weigh 22 1/2 lbs. and the cost was $77 and some change. If I was on my way home I would have bought that bad boy which brings me to my next question. How long will a brisket keep in ths fridge?
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Usually for cryovaced fresh meat, there is a packed-on date, and they're usually good for 28-30 days (roughly) past that in the fridge. They call this 'wet aging'. Some have made the mistake of trying to wet age meat past the sell-by date, never do that! -
I have found that as you inch closer to 20 pounds, by the time you get the unneeded fat off, you are already down half of your original weight. I had a 19.91 pounder that weighed 10 pounds after fat trimming. Yield on that dude made my sick.
Huskee I don't mind going past the sell-by date. I try to go 30 days after I buy, regardless of sell-by. I figure it makes it to the store in a matter of less than 10 days after packing, and I wouldn't hesitate to wet-age 45 days after the packing date.
In fact I have one now that is getting wet aged to about March 13th, with a March 11th sell-by date. If anything you get extra growth of any untrimmed fungus like organisms.
Last edited by Jerod Broussard; February 22, 2015, 09:25 PM.Comment
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It allows the enzymes in the meat to star breaking things down a little. My best result was 2 Choice full packers, both went close to 40 days after purchase . No idea on packing date. Both had a black spot on top the point fat. That spot expanded, and if you got close enough to it, it really reaked . But you had to really smell-check 'em to know they were bad, and they obviously both got trimmed off. Briskets were fully cooked, cooled, chilled, reheated for 4 hours, rested another 2.75 hours in a cambro, and were still VERY juicy upon slicing.Last edited by Jerod Broussard; February 23, 2015, 09:22 AM.
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Jerod Broussard We had a member a month or two ago who tried to wet age steaks (I think?), whatever it was, it was past the sell-by date and they were spoiled, that's why I mention that. Cryovaced might be different, but if a packed-on date isn't listed you should try to ask the butcher if he/she knows the packing date. I would never age steaks or a roast in the foam tray with plastic over it, only cryovac, but again I would look for or ask the butcher about the actual packing date if it's not listed. I asked my local grocery store butcher about some sell-by dates on briskets and he said they have to put a sell-by, but since it was close to it's packing date (like you mention) they were still plenty safe to wet age a couple more weeks.Comment
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