meat question
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Take it apart and find out. I’m guessing the tenderloins are for sure bad. Stuff closer to the skin/farther from the gut cavity will have cooled sooner, but their hide and hair are very efficient at retaining heat...
There is a difference between meat souring and actually rotting. If it’s just got a little bit of an off taste you may be able to salvage it by making a heavily seasoned sausage with a lot of fat mixed in or something like that. Also brining the meat can draw some of that sourness out.
If it were me I’d try those things in an effort to not squander all that meat but I’d also have a high degree of suspicion. Take apart a hindquarter and go smell the meat away from the animal, your nose will tell you a lot of what you need to know. Obviously if you think it will make you sick or if you try it and it does make you sick you should toss it.
There is a difference between meat souring and actually rotting. If it’s just got a little bit of an off taste you may be able to salvage it by making a heavily seasoned sausage with a lot of fat mixed in or something like that. Also brining the meat can draw some of that sourness out.
If it were me I’d try those things in an effort to not squander all that meat but I’d also have a high degree of suspicion. Take apart a hindquarter and go smell the meat away from the animal, your nose will tell you a lot of what you need to know. Obviously if you think it will make you sick or if you try it and it does make you sick you should toss it.
By no means would I consider myself a meat expert. I would think a trip to the butcher would not hurt.
I would trust that a good butcher would give you an honest opinion as to what meat is salvageable.
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I would trust that a good butcher would give you an honest opinion as to what meat is salvageable.
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If it smells a little sour just grind it and season it when you grind it. It will be ok.
The tenderloins and the hams around the ball joint would probably be the first to go bad, I'd check that and maybe cut off a piece and cook it to see if it tastes off. A smell test should make it clear. Brining sour (not rotten) meat may be a way to go too.
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Ok great. Gut it or bone it out as soon as possible. Like everyone else said let your nose be the guide. I personally like to cut throat and and gut it first.
Kosher way to bleed out.
Once it starts to bloat there is gas from bacteria. Disclaimer.
I not a pro or biologist.
But it's gets iffy after that.
For it is starting to decay from
Bacteria. Has it spread to the rest
Of the meat. Unknown.
You take your chances.
Kosher way to bleed out.
Once it starts to bloat there is gas from bacteria. Disclaimer.
I not a pro or biologist.
But it's gets iffy after that.
For it is starting to decay from
Bacteria. Has it spread to the rest
Of the meat. Unknown.
You take your chances.
