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Old 08-11-2008, 12:50 PM   #21
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Join Date: Jan 2008
Location: Richmond, Va
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Right you are, Andy. I grind (or chop) meat as I need it, or freeze it myself. Aging produces a better flavor IMO. I buy chuck or round for ground meat, and let it age. Buying Cry o Vac meats and aging them for a couple of weeks in your referigerator works. Unfortunately, Cry o Vac is typically used only on large cuts, hence the freezer.
Regarding e coli, the last recall involved ground beef with expiration dates 20 or so days out. Even grinding my own and keeping it cold, I would never keep ground meats more than a couple of days. I can't make myself believe that those open top coolers will keep meats fresh for 20 days.
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