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Unread 12-13-2012, 08:50 PM   #28
landarc
somebody shut me the fark up.

 
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I agree with Frognot and Beto, I would tell the boss that the meat is on the old side, tell him upfront. Let him know you will open it up, check it out, but, that if there is any doubt, you will not cook it.

If I had a reputation as a cook, I would not risk it because some guy thinks that meat is good enough for his workers. To be honest, I would have told him no, I prefer to buy my own meat for what I cook.
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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