I purchaced a piece of ribeye that was passed its "prime", at least as far as the average consumer believes. It was a little grey around the edges, but had no offensive odor. In fact, it was a little drier than what is usually found in the market. I snapped it up, especially since it was marked down by about 3 bucks a pound. It was beautifully dry aged, but didn't meet the "bright red" requirements of most consumers. It was some of the best tasting ribeye that I ever purchased from that store, and was suprememly tender as well.
Knowledge and a good nose will get you further than will a sell-by date, IMHO.
Dairy products are usually great up to 7 days past the sell-by date, when refrigerated properly. And cryovac meets, let them wet age in the fridge for a time to further tenderize them. btu again, do the research and learn what is safe and what isn't, and how to judge the product.
Seeeeeeya; Goodweed of the North
Seeeeeeeya; Goodweed of the North