If I purchase marinated meat at the butchers is it safe to cook in that packaging or should it be re-packaged?
You might like to look at this, where your question is discussed:
Yeah looks like a good one. Thank you for sharing.
Jennie, before cooking you should always consider the marinating ingredients, particularly if they contain acidic ingredients like vinegar or citrus. They could accelerate the tenderizing process while cooking.
Strongly agree with the cat on this point. I once did some beef short ribs with a kiwi marinade. The sous vide cook accelerated the tenderizing process from the enzymes in the kiwi to the point that the texture of the meat was rather unpleasant. Tasted pretty good though.
Thanks very much for your answers. Think to be on the safe side I will just re-package. But again, thanks for the help.