Question on wet aging time limits

Scotty's Inferno

I have 2 ribeyes that have been wet aging 7 weeks in a food saver bag. Their appearance is nearly identical to the day I cut and sealed them. Do you think they are still good? Scott

Humphrey Chimpden Earwicker

any aging pretty much flies in the face of a "sell-by" (or "cook by") date.

all i can tell you is that Alton Brown once mentioned that he keeps his cryovac'd beef in the fridge for 6 to 8 weeks at times.

we don't know your fridge temps, but assuming they are below 40 (say 36-38), you shouldn't have too much concern. keeping it in cryo is the best way to go, sounds like you resealed them.

who's eating it? grandma, infants? hahaha
better to experiment on yourself and healthy adults.

you'll know when you open them if they are putrid.

asianflava

I took a competition BBQ class a couple weeks ago and the guy teaching it addressed this very issue. He said that he has aged his briskets in the cryo vac for up to 90days after the pack date on the box. He didn't recommend it. He likes to do 30-45 days, he said that after 45 days there wasn't much difference.

Humphrey Chimpden Earwicker

at a certain point, the enzymes have done their job.

longest i have had is 45 days. didn't do it myself. was dry-aged.

beyond 7 weeks it's likely just about bragging rights more than anything else

Scotty's Inferno

Thanks for the input stripsteak and asianflava. Scott