Quote:
Originally Posted by walking buffalo
Yes, before and/or after freezing.
But....
Be careful of mold.
For your research, you are talking about "wet" aging.
If possible, I wouldn't cut it into smaller pieces and bag it for aging.
You will get mold growing on all oxygen exposed surfaces after 4-5 days.
This could be a safety issue.
I use a fridge to age skinned and quartered deer when it is too warm or cold for the garage. I'll bag a quarter, get out as much air as possible. I trim ALL of the surface off before butchering for freezing. This is not a technique to age longer than a week, which is plenty for deer. I find five days to be just right for me.
Aging smaller cuts after freezing is fine too. Same precautions, watch out for mold growth. It used to be standard practice to age beef from the store when buying a few steaks for the weekend. Buy early in the week, throw the meat into a marinade (which typically prevents mold growth) and age till the BBQ is lit.
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Thanks for the reply. Would vacuum packed bags last any longer in the fridge since it has most of the oxygen removed or will it go moldy as well?