[Calvin Locke]

I'm pretty sure current commercial vacupak technology allows raw beef to remain safe for a while, maybe two weeks if boneless, a few days less if with bone, at normal temps.

[Bob434]

actrually botulism thrives in vacuum environments- You must freeze right away if you vacuum pack- We cook sous vide- and you gotta be careful abotu vacuum seals- gotta cool the cooked meat in ice water rapidly, then you can freeze for a while- in fridge though it should only be kept for a couple of days- and best to open the sealed package-