Many warehouses require you to accept boxed beef up to 28, 30 days
the vacuum sealed plastic usually keeps it well- anything thats a leaker (broken seal with air in it) or primals with a bone, will break down faster
keep in mind- if its over 30 days old, it has some age- so it should be more tender- I have some stores that like beef over 35 days from pack date
femalecutter- asked what the policy is from your warehouse/store- if its dated , you may be able to get partial credit
if no policy in place-id set one around 28-35 days
also good to know the dates/policies on pork and poultry and packaged meat items
sysco- caught on years ago-they dont have old beef- but "aged" beef
I was in one store- a few years ago, a box of goosenecks were 5 months from packdate-the box got buried-still no excuse
anyways. we opened it up, and it was fine- the seals were tight-the cooler was cool- I thought it would smell but it didnt I cut deep into it and no smell
-- Edited by Mainemeatman on Monday 6th of February 2012 06:33:53 PM
What is an unacceptable Pack date on Boxed beef. I always thought if it was over 15 days from pack date it was becoming too old... We are getting pack dates from like dec 21. I went to pick some up today and I gave it back to them... They didnt argue with me but would like to find a solid time frame. Any help on this Thanks.
I'm on the same page as Mainemeatman. As long as the seals are good 28-30 days from pack date will be fine. Now if your provider has sent you or is sitting on some older dated product and is trying to unload it, put them over a barrel. You can pretty much get what ever price you want on older dated product i.e. pad the margin.
I actually prefer my boxed beef with more age, as long as its boneless. My salesman knows what I like, and its posted right on the invoice, bonless beef middle meat minimum 21 days, short loins 14 days, grinding clods 7 days, pork less than 14 days, poultry less than 4 days. I have no problems with dates. I age my steak cuts so they are helping me out. Like others have said as long as they are not leakers they hold up fine and you get a much better steak. Short loins and primals with the bones I want to get them sooner so that if they are leakers I can get them into the rotation sooner. I have had steaks that I have wet aged for 90 days and the custmers cant stop talking about how great it was. Just keep a close eye on it as you age it.
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I'm not a vegetarian, but have eaten many animals that were.
Ok thanks for the info, Got in an arguement with supplier today and she says she has documentaion that that meat is ok up to 70 days from pack date... Shes wacked! Anyway I agree with the aged thing, we get alot of leakers from them probly poor handling... But I needed this info thanks a bunch!
don't let her bully you- she of course is going for the long code, its to her advantage- remember you are the end user-you make the call if the beef is acceptable to sell-not the supplier.
salesman of product who arent meatcutters- im always suspect- yes, you dont have to be a meatcutter to sell beef-but it sure helps to speak the same language- I lean towards wholesalers that know their meat
anyways, 70 days is too damn long- also if you have multiple suppliers, be sure to compare the whole package-quality, credits, dates, condition of product, and competency of salesman the cheapest isnt always the best-some small suppliers are dumpsites for other warehouses, they will buy outdated product on the cheap and drive a cheap cost-dont be fooled and beware of nr no roll- very cheap but often cherry beef, and you dont know what you are getting
Ive always favored IBP beef- even if a little more than other packers- their chairman's reserve bnls pork is an excellent premium pork program-worth the extra 10 cents lb
I buy direct from Aurora Beef. My boxed Beef arrives to my warehouse 5-6 days out. We then Wet Age our beef for 21-28 days before we even think about cutting it Yes aging it in the cryro will allow the enzymes to start breaking it down and it makes for a much more tender cut It then can hang around until it gets cut I will tell you right now I have some Prime with a Pack date of October 31 on it and when you open it it smells as fresh as a daisy It eats like a stick of butter too Anyone who want to challenge this can walk into my shop anytime. I will weigh up a steak, cook it for you and let you eat it. If something is wrong with it I will buy it but if you can't put it down you buy it Open it up if it ain't right the saleman will make it right if not you don't order from them again
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
