I had a sausage and meat manufacturer as a client from 2011-14, and that’s where and when I learned that “chub” was the industry term for that style of packaging – so, at least, in the business, it’s been the standard term for over a decade.
I know the milk has been ultra pasteurized. It says so on the box. So I’m just fine with those long dates.
I would have assumed the ground meat was raw. So, not aseptic. Do they of pasteurize it in some way before sealing the chub?
I switched to vacuum sealed prepackaged tubes like that more than 20 years ago because it’s always fresher upon opening them anything except a roast I have selected and asked the butcher to grind for me within the last 24 hours. Everything else is disgusting. The stuff in the tubes stays fresher way longer. But the minute I open the tube either use it or freeze it Because it will oxidize in oxidization isn’t just unattractive. It’s disgusting and stinks.
Same here. I use the vacuum sealed tubes after opening. Usually for a meatloaf and burgers for lunch. Use the meat the same day.
Lunch meat is similar. The sliced turkey or ham lasts a long time in the store. It’s vacuum sealed. I try to use it within 3 to 4 days after opening.