If anyone is curious. No lectures please, I know all the USDA lines in the book and I know potential toxins are invisible to sight, smell and taste. I did not see much data on eating meat left out raw at "meat safebox" temps as opposed to fridge temps and thought that I should report that im fine, 20 hours after ingestion. Left At 64 degrees 72 hours. Didn't tenderize them much more. But the meat was a bit "adrenaline flavor" and tough, indicating the animal was stressed and/or old which is unfortunate. The meat smelled sweet and fresh and was squeaky clean, not slimy at all after sitting. The cuts came from a reliable butcher yet they were sold recently to Albertsons I wonder if they changed their cattle source to something cheaper that doesn't have an effective kill line. Due to the adrenaline flavor I threw the other half that wasnt eaten in with some strong BBQ and had it in sandwiches after slow cooking. This had been left out an additional 12 hours, rare.
I know adrenaline flavor from eating various kills from the wild.
Submitted December 24, 2016 at 08:30PM by izi_ningishzidda http://ift.tt/2hdlhmj
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