I know you’re not supposed to age beef after it has been cooked on a BBQ as I did. I think it was a holiday miracle it was still good in a very cold refrigerator for like 2 weeks. I also cooked most the moisture out of the flank steak on the BBQ, so did not see mold. I know if in doubt throw it out rule.
I got out the electric meat slicer and cut it up thin. Then in cast iron skillet, with a little vegetable oil, I fried it up. A few little sandwiches I had with the double cooked flank steak. Lettuce and tomato with the beef on a crisp toasted English muffin was spot right on.
The rest I put in container with beef stock and froze for later. You see, anticipation of when easy freezer to oven meal is needed, I have a way out. Getting on with that surgery to schedule and knowing I don't ever go for frozen store-bought TV dinners; this makes sense to me.
Re-hydration of the meat when it defrosts and reheats in the conventional oven, I have known it to make the beef very tender. The Au Jus French Dip sandwiches have been a favorite. I have made my own beef stock before using cubed London Broil, I cooked up. I'll get by using store bought low salt stuff, that work OK.
Poultry doing the same, but omit any aging, has been quite good in the past.