First question is how long is it safe to keep freshly ground beef in the fridge? My second question is about wet aged beef, I don't really understand the concept. I thought aging beef required it to get oxygen. If meat is butchered and stored and aged in a vacuum bag, how long is it safe to keep it in fridge? I would think the meat soaking in blood and juices for a long time and no oxygen is like putting meat in a petri dish of bacteria?