- Aug 16, 2013
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If you put it straight in the freezer, just let it age when you get it out. If it is in our kitchen fridge that gets opened a lot, it doesn't take as long, but in the dedicated meat fridge in the basement it takes longer. We have gone two weeks, but you run the risk of losing it. Right before "eww, gross, throw it out" is where the best meat comes from. You have to smell it, it won't take long to figure out when it's gone far enough, and you will know for sure when it goes too far.