Have kept it 7 days on ice and was still good. Get it cold and keep it cold

Concur. + Keep adding ice and draining the blood/water off as often as you can.

The best meat you'll ever eat has been aged 14 or more days at a higher temp than ice water. Remember that when someone tries to feed u a line of bs.

A week or more, easy.

Originally Posted By: PrimitiveHunter
My Mother had a cousin that processed beef, pork, and deer near Fairfield. This is what he told me. He said that aging meat is actually allowing it to decompose to an acceptable level. He said that the muscle cell walls were strong and what made meat tender was letting those cell walls break down a bit. He said aging beef or venison was the same; 14 days at around 40-45 degrees. He considered that optimal. He said you can age it longer but the decomposition process continues in the freezer at a slow rate. After 14 days of aging the meat will keep in the freezer for at least a year.

I'm just repeating what he told me. Processing meat is not my passion but it was his so I take him at his word.