The 40 degree temp is a more desireable temp according to the USDA, So I have edited my post to reflect that, thank you for pointing that out to me.
I guess I wasn't clear enough about the Butcher's abilities on Detecting bad meat. Nobody can detect bacteria tainted meat just by looking at it not even the USDA BUT a Butcher can see when Bones are shattered, Blood clotted areas caused by gunshot or arrow's There are Visual's that a Butcher can look for while processing meat.
I should have been more clear on that as well thanks for pointing this out too.
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Last edited by BruceBruce1959; 11-01-2007 at 02:56 PM.
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