Is beef 'aged' in vacuum packed bags?

I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions:

I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct?
If that's true, is the whole aging process done in these vacuum-pack bags?
If so, could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more mature beef? Who needs "Jamie Oliver Matured for 21 days" if we can just do it ourselves?

PURCHASED: 5th, USE BY (on sale label): 6th

Beef Packaging Label

beef

Best Answer

Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging.

You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat.

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Quick Answer about "Is beef 'aged' in vacuum packed bags?"

Vacuum packaging protects the beef from bacteria and from oxygen that can cause it to spoil. The beef can be stored in a vacuum package under refrigerated temperatures for 4 to 6 weeks. We use the term 'wet aging' because the beef is aged in its own juices, not because additional water is added.

How do you age vacuum-sealed meat?

Wet aging is relatively new. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days. The enzymes are still at work breaking down the tissue and the bag seals out air to prevent contamination. This is a much easier process that can be done to frozen meat.

Is beef in the grocery store aged?

Technically all beef is aged a little bit; either through a process of wet or dry aging. All grocery store beef is at least, seven to ten days old. Meat that hasn't been aged at least this long has a distinctly bland and metallic flavor.

Can you dry age beef with a vacuum sealer?

Dry Aging in the bag It is permeable to air on one side. That means, condensation can evaporate out and dry the meat. However, the membrane layer will not allow water and germs to penetrate into the meat. For the process to work, the bags have to be vacuum sealed.

How is beef aged for 21 days?

If a side of beef has been aging for 21 days, it means that the beef has been in a chiller for that amount of time to allow the meat to become more tender and flavorful. To put it in laymans terms, while the meat is \u201caging\u201d, it is slowly starting to decompose, softening the tissue which makes the meat more tender.

Biggie Smalls - What's Beef

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