Have I jumped the gun? Meat for Xmas day.

[Marf]

Bought a lovely 1.5kg sirloin roast on Friday for Xmas day, will it keep in the bottom of the fridge wrapped up or should I freeze it?

[calibrax]

Freeze it. It definitely won't keep.

[Marf]

OK thanks, will do!

[Pete Franklin]

you can effectively dry age meat in your fridge if you are careful with it. It would involve leaving it uncovered in the fridge and wiping the moisture off it daily until it forms a hard crust you would need to keep the fridge door closed as much as possible though. You should be able to keep it until christmas this way and the flavour and texture should improve, however you would need to trim the hard crust off before cooking. two weeks is right on the limit though. I wouldnt risk it for christmas personally.

[Marf]

Thanks for the advice pete, but as you say I'm not gonna risk it. It's tucked up in the freezer now

[tontoro]

100% don't freeze it.

It will keep no problem in the fridge, just make sure it is dry. When the time comes to cook it, scrape/cut off and mould until you get to the (hopefully by this time) dark ruby coloured meat underneath.

A few years back I kept a whole rib for new years eve for three weeks outside in a barn, and that was after a few weeks hanging at the butchers already. Had to cut off quite a bit before roasting, but it was excellent.

[Pete Franklin]

Marf said:

Thanks for the advice pete, but as you say I'm not gonna risk it. It's tucked up in the freezer now

No problem. I would take it out about 5 days in advance and carry out the procedure I mentioned above. It will probably take about 2 days to defrost and 3 days dry and open in the fridge will improve it a bit and ensure that it is dry when you roast it and will develop the flavour a bit.