I too some Omaha (or Kansas) vacuum packed frozen steaks out of the freezer the
other day for dinner, then some tings happened and and I never got to cook them.
They've been in the fridge since I took them out, and are still in their vacuum
packs. How long should they be good for once un frozen? It's been four or five
days now. Thanks.

On Jul 17, 10:19*am, wrote:
> I too some Omaha (or Kansas) vacuum packed frozen steaks out of the freezer the
> other day for dinner, then some tings happened and and I never got to cook them.
> They've been in the fridge since I took them out, and are still in their vacuum
> packs. How long should they be good for once un frozen? It's been four or five
> days now. Thanks.

They should be fine. Cryovac packs are used in the food service
industry and keep meat just fine for
quite a while. The whole thing with them being vacuum packed is that
oxygen cannot get in to the meat to
cause bacteria growth and decay.

You should have no problem, go ahead and grill them up and enjoy!!

> wrote in message
...
>I too some Omaha (or Kansas) vacuum packed frozen steaks out of the freezer
>the
> other day for dinner, then some tings happened and and I never got to cook
> them.
> They've been in the fridge since I took them out, and are still in their
> vacuum
> packs. How long should they be good for once un frozen? It's been four or
> five
> days now. Thanks.
Uncooked beef in vacuum packs at 40 F. should last a week or more.
I have a friend wo leaves vacuum packed deer meat in the fridge for nearly a
month.
He still looks OK :-)
They will last about a year in the freezer.

On Jul 17, 10:19*am, wrote:
> I too some Omaha (or Kansas) vacuum packed frozen steaks out of the freezer the
> other day for dinner, then some tings happened and and I never got to cook them.
> They've been in the fridge since I took them out, and are still in their vacuum
> packs. How long should they be good for once un frozen? It's been four or five
> days now. Thanks.

Here, I found this for you:

From
http://www.foodsafetysummit.com/cont...R/2004/02&p=11

"By selling products in low-oxygen packages — which often have a shelf
life of between 21 to 30 days, depending on the product—and high-
oxygen packages—with a typical shelf life of between 10 and 15 days—
retailers can display meat and poultry longer and thus reduce
shrinkage. Store-cut meat typically has a three-day shelf life."