shelf life of sous-vide meat

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if I cook a piece of beef at low temperature (133 F) for 48 hours and chill it in an ice bath, what would be the approximate shelf-life stored vacuum sealed in a fridge?

Thanks

t.stanoulis

This is supposing it was pasteurized properly during sous vide cooking.

Frozen, it will last months easily.

3°C - 0°C, at least several weeks.

This doesn't apply to most organ meat, of course.