If I’m not mistaken, that date is a sell by date, not an expiration date. You will see steak houses dry-age meat for many days, I even dry age for 42 days. Even wet aging in the cryovac bags adds some goodness to meat. As long as the meat is stored under the correct temps, you should be fine.
I’m assuming you will be storing in the fridge? Also, dry brining or wet brine?