On October 7th, I bought a vacuum packed top sirloin, marked down because
its last sale date was Oct. 8. I put it in the area of my fridge that is
about 32F. Tonight, I grilled it. The flavor was fine, but the texture
was a bit mushy. I had also wet aged a couple of shank cuts that were
about an inch thick. I had bought them on the same day, and cooked them
two days ago after also wet aging. They had become tender enough that
after cutting them into fairly small pieces, I was able to salt, pepper,
flour and stir fry them in hot oil, and they were perfectly tender. They
weren't even vacuum packed, but they were sealed, probably with the 0.4
percent carbon monoxide, 30 percent carbon dioxide and 69.6 percent
nitrogen mixture. *

It is my son's b-day weekend and he has his 2 best friends spending the
night, and I also grilled a thin cut sirloin medium well that they and
my wife shared, but one of them wanted a small piece of the wet aged one,
and when I asked him how it was, he said, "It was good."

* http://articles.mcall.com/2010-05-19...meat-packaging

--Bryan