meat comes into our country from overseas that is covered in maggots and mold/fuzz. all they do is power wash and scrape it down and then off to market with it. i know its gross, but i dont think its as much about the freshness as it is with reaching a temp where the harmfull bacteria is dead. if you think about it...the aging process is taking advantage of "rotting".
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.